1. Ingredients: almonds, sesame, caramel.
2. Fry the almonds and take them out and let cool.
3. The sesame seeds are cooked. When you hear the crackling of the sesame seeds in the pan, it proves that the sesame seeds are cooked.
4. Take the caramel and put it in the pot. I use a stainless steel basin (mainly because it has a small area and is easy to operate). Add water and simmer slowly (the caramel is left over when making mooncakes), and the caramel melts slowly. Stir slowly with a spoon, use chopsticks to test the degree of caramelized water, (take a bowl of cold water, dip some caramelized water on the chopsticks, put it in the water and then take it out. If the caramelized grains formed on the chopsticks are crisp and hard, it's fine. ).
5. Add almonds and stir fry with a spoon.
6. Add sesame seeds, stir fry again, turn off the heat.
7. Pour the almonds onto the panel, spread them out with chopsticks, let cool, and the finished product.
8. Finished product.
Tips:Although almonds are good, they should be eaten in small amounts. Pay attention to the heat and state of the caramel. If the caramel is too thick, the almonds will clump together and will not spread, and the caramel will be thin and the paste will hang unevenly.
