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Combine sugar and Amaretto in a heavy saucepan and heat gently untilsugar has dissolved. Increase heat and boil 6 minutes, brushing down sides of pan with a pastry brush dipped in water while mixture is cooking (this prevents sugar from crystallizing on sides of pan).
Remove from heat and stir in almonds. Keep stirring until mixture becomes cloudy, then pour onto a non-stick baking tray or baking tray lined with parchment paper. Cool 15 to 20 minutes, then break into pieces. Will keep in an airtight tin up to a week.
Makes 1 1/2 cups. |
