Ingredients

• 4 glasses of raw almonds
• 3 glasses of caster sugar

In a heavy-bottomed pot, put the almonds and the sugar in at the same time. Over medium heat, stir constantly with a wooden spoon until all the sugar has turned into caramel. At this point, be careful — you need to work quickly while lowering the heat, as caramel burns fast, and so do fingers. Use a slotted spoon to scoop out a small amount of almonds, and with the help of a fork, slide small clusters of almonds onto a lightly oiled tray. Change forks regularly. Leave to cool and store in a metal tin.

GOOD LUCK!