Di: Eleonora Tela
Versare tutti gli ingredienti in una pentola, quindi portare a ebollizione a fuoco basso.
Lo zucchero attraverserà 3 fasi: inizialmente, si scioglierà diventando liquido, mescolare di tanto in tanto; in seguito, quando tutta l’acqua sarà evaporata, comincerà a cristallizzarsi, mescolare continuamente; infine, tornerà nuovamente a sciogliersi, prestare particolare attenzione perché potrebbe bruciare, mescolare con forza e continuamente.
Quando risulta completamente attaccato alle mandorle, versare su una placca ricoperta con carta da forno, separare bene e lasciar raffreddare.
È possibile replicare la ricetta con qualsiasi frutta secca, anche nocciole, arachidi o pistacchi.
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