- 500 g of almonds with their skin (or 250 g almonds 250 g pecans or hazelnuts).
- 4 tbsp caster sugar (roux is more fragrant).
- 1 teaspoon of salt.
- 1/2 teaspoon ground black pepper.
- 1/2 teaspoon cinnamon.
- 1/2 teaspoon curry powder.
- 1/2 teaspoon of turmeric powder.
- 1/2 teaspoon anise beans.
. In a heavy skillet over medium heat, heat and lightly toast the nuts by turning constantly with a wooden spoon or fork .
Mix to coat fruit .
It's even better with 2 or 3 tablespoons of boiling water, the caramel is more liquid and the fruit will be regularly coated and shiny .
Quickly add the spice mixture and mix again .
Ensure that the spicy caramel does not stick too much to the spoon: it parfumerait the dishwasher or sink, but much less fruit .
When all the fruits are coated, at least in part. turn off heat and let cool .
In fact, you can put the spice of your choice according to your taste, add clou ground cloves for example if you like, or more pepper if you prefer more spicy. With practice, you can season to trial rather than carefully weigh and measure each ingredient. I think a mixture of 5 spices trade must be very well .
Notes: This is more fragrant the next day, and it keeps in a container-type jam jar at least fifteen jours.Mon secret: you have to turn without stopping, if it burns, it makes packages ...