ALMOND DING
It was the name of this candy that first won me over, but it's the taste of this easy-to-make treat that continues to make me smile. Both novice and intrepid candy makers will be happy because this simple confection doesn't require a candy thermometer or any fancy equipment and it can be made in minutes. Serve pieces of almond ding as part of a cookie or candy plate, chop it into bits and fold them into just-churned ice cream, or offer some alongside a favorite sorbet. (It goes particularly well with Simple Cherry Sorbet, page 165.) Be sure to use flaky sea salt which will provide dramatic bits of salty sparks when you crunch into the buttery caramelized almonds. This recipe is from Cindy Pawlcyn, chef-owner of Mustard's Grill in the Napa Valley.
Yield makes 3/4 pound (350 g), 20 to 25 pieces
Number Of Ingredients 4
Steps:
- Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
- In a medium saucepan or skillet, combine the almonds, sugar, and butter. Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization). Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream). Gently stir in the salt, then pour the mixture out onto the prepared baking sheet. Avoiding spreading out the almonds except to ensure that they're in a single layer. Using a heatproof spatula, push any spreading caramel back toward the almonds. Let cool completely.
- Once cooled, break into bite-size pieces.
- The candy pieces will keep in an airtight container for up to 1 week.
- It's important to use blanched almonds for this recipe. Almond skins make it difficult for the syrup to permeate the nuts and your ding won't be as crunchy.
- I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).
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