Burnt almonds

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration II. Selskabsmiddag, s. 16 (falt i det fri)

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1
Cook the almonds
Moisten the sugar well with the water and put it over the heat in an enamelled pot. Stir in the well-dried, unpeeled almonds and a very little red colouring. Boil, stirring constantly, until the sugar melts.
2
Add the flavouring
Lift the pot off the heat and stir in the vanilla or cinnamon. Stir until it dries.
3
Let the sugar cling
Put the pot back over the heat and stir well until the sugar clings to the almonds. Lift off and leave covered for 10 minutes.
4
Serve and store
Place the almonds in a glass bowl lined with a small paper napkin. Store whatever is not used straight away in a tin.

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