Pebbles Almond-Cinnamon

I’ve already posted the recipe for pralines (recipe HERE), Thai pralines (recipe THERE) and praline (recipe BELOW)! Today I’m going for the simplest and I wanted to publish my recipe for small “pebbles”. Very quick to prepare, with a tasty smell that will escape from the kitchen, these pebbles will be quickly devoured after dinner during the vacations! I still have two recipes of “presque-pralines” that I will publish, but this one is very important to me because first it is very good, then as I said it is very fast and it allows to approach very easily a sugar work. And the taste is very different from the classic chocolates and the aspect is more raw. To be tried soon!

Put 180 (of the 300g) of sugar and a teaspoon of cinnamon in a large pan.

Mix.

Add 30 to 40g of water, just enough to soak the sugar. 

Place on moderate heat. The mixture will boil.

Add the almonds. 

Stir well and cook to a rolling boil. Always mix with a wooden spoon.

The whole thing will sand. This means that the sugar will crystallize. My students will recognize this step that we don’t want in the syrup of macaroons! But here, it’s the opposite!

The sugar crystallizes completely. Pour the almonds into a container. 

Add the rest of the sugar (normally 120g if we follow well!) and the half teaspoon of cinnamon. 

Add a little and bring to a boil. 

When you see that the sugar is ready  to recrystallize, add the almonds. 

Coat all the almonds with sugar. So now there is a thicker layer of sugar and that’s what you want. 

The sugar will crystallize again and dry. 

Pour into a dish and let cool before eating!

Keep absolutely in an airtight box!