Croccante alle mandorle

Crunchy almonds

- shelled almonds: 200 gr.
- sugar: 100 gr.

Peel the almonds, cut them in half, pour them into a pot together with the sugar and put on the fire; stir continuously with a wooden spoon. When the sugar caramelizes and takes that burnt golden color of the crunchy, pour the mixture in spoonfuls on a marble slab greased with oil.
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