It is a feast when sandblasted almonds are eaten. In Naples they are called "landed" and are the symbol of the patron saint festivals. Each of us will certainly have tasted them at least once and remembers the trail of the intense aroma of artisanal roasting, spread in the air, which guided you to the stall that sold them. Very easy to make, with a pinch of patience in cooking, you will get a real goodness! Try to make them by dedicating about 20 minutes!
Ingredients
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Peeled almonds 100 gr. or even unpeeled
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Sugar 100 gr.
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Water 80 gr.
Put the sugar with the water in a non-stick pan and start melting the sugar over low heat for 1 minute.
Add the almonds.
Mix well.
Continue cooking over low heat. You will see that the sugar will begin to caramelize and become frothy.
Continue to cook, stirring with a spoon, preferably made of wood.
The sugar will begin to crystallize and stick to the almonds. Stir again.
Keep stirring and you will see that the sugar will melt a little more and then reattach to the almonds forming the final praline or sandblasting .
Remove the almonds from the heat and place them on a sheet of parchment paper in a single layer to let them cool.
The sandblasted almonds are ready, perfect to be enjoyed by adults and children. They can be kept in an airtight jar for 4-5 days but they are so good that they never have any leftovers!
"Perfumes are powerful magicians that can transport you through the years you have lived." (Helen Keller, American writer)