Caramelized Almonds 焦糖琥珀杏仁

Caramelized Almonds 焦糖琥珀杏仁
清水 water 100ml
细砂糖 caster sugar 120g / 1/2cup
鹽 salt 0.5g / 1/8tsp
杏仁 almond 200g / 1,1/3cup
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[@MarisolFlores-hn1hx]

Easy and delicious! Thank you for sharing.

[@apoloniaoberez8828]

Thank u for the recipe.. I will make today..
♥ from Bahrain..

[@conchigonzu6876]

Amazing, delicious!!!! I love you..👏👏👏👏👏👏💐

[@dayasubba2992]

Hi Moon kitchen..can you please let us know if Almonds needs to be roasted before putting in the sugar syrup and how do we know when to stop caramelizing

[@avleenbaeking]

Question: so if we put it again on low heat then on room temperature sugar ll not convert in crystals?

[@tasteYoutube]

Hi, will not

[@hazelchan3139]

Hi.. can u advice why few hour later the nuts is sticky... thank u so much 🙏❤

[@spaceskipster4412]

😋

[@reshmashelly418]

👏👏👏🌹👍💐❤️💯

[@changchang1175]

想請問 可以用鐵鍋炒嗎？
謝謝～～

[@tania5577]

👏👏👏🙏😍😘

[@NC-tj7tu]

按照您的方法做完后，冷却一两个小时后，表面开始粘手，这是什么原因呢？什么方法可以避免这个问题，期待您的回复😊

[@fengshi223]

我都用不到2小时，一旦冷却就是开始粘手。我觉得是搅拌的原因 或者温度太低。我做糖葫芦的糖浆 放一天都不会粘手