Almond Croquant from December 2003

[Julesmack]

The first time I made this it was gorgeous! Actually looked like the picture in the magazine. Second batch looked terrible. It looked like honey that has sugared over. Third batch slightly better -- clear amber at edges but sugary in the middle.

Can someone please tell me where I went wrong? I am guessing overstirring when putting in almonds. A friend has said never to stir sugar at all when caramelizing even though this recipe says to stir at the beginning to dissolve the sugar.

Any help would be great; I was planning on making this candy for Christmas gifts.

Thanks!

[sneezles]

Originally posted by Julesmack
A friend has said never to stir sugar at all when caramelizing even though this recipe says to stir at the beginning to dissolve the sugar.

Any help would be great; I was planning on making this candy for Christmas gifts.

Thanks!

You do need to stir the mixture [i]just[/] until the sugar dissolves when making caramelized sugar and any agitation can cause unwanted crystallization that happens by accidentally bumping into the pan, moving it while cooking, stirring the contents in the pan at the wrong time or placing it on the countertop with a bang. Both your second and third batch sound as if they were crystalized, the seoncd batch perhaps a bit more than the third batch.