Delicious, mouth-watering candy. They will be as a decoration of your holiday table, and everyday life.
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In a heavy-bottomed pan put sugar (I used fine brown sugar Mistral), water, syrup and salt. If so, put a pot thermometer. Cook over high heat, stirring, until the sugar is dissolved. Then continue to cook to the point where the mixture begins to harden. It needs to be heated to 250-260F (120-127S).
While preparing the syrup in a separate bowl, mix whites and cream of Tartar and whip until white peaks.
The finished syrup is gently injected into the whites, continuing to beat on low speed of mixer, until a homogeneous mass. Then continue whipping at high speed. The mixture should be very viscous.
Then add the vanilla extract and almonds and mix.
Using 2 teaspoons, put the mixture portions onto the parchment paper. One spoon take a little of the mixture, and the other help to remove it with a spoon.
Then give the candy any shape according to your desire and in the middle of each candy put a nut.
Leave it to cool down. Candy can be stored up to 2 weeks.