Instructions: In a small, clean saucepan, dissolve sugar in water, bring to the boil and cook until a light caramel is formed (about 160C). Do not stir once mixture boils.

Remove from heat and quickly stir in almonds. Pour mixture onto a lightly oiled plate and allow to cool. Finely crush with a meat hammer or in a food processor.

Store in an airtight container.

Use to decorate cakes or flavour ice cream, mousses and creams.

Hazelnuts may also be used.

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