Caramelized Almonds Organic

What is in these caramelised almonds?

Two ingredients, both organically grown: almonds and cane sugar. Kazidomi Vrac has them processed in France, from almonds of various origins, and sells them by weight in a 250 g bag. No glucose syrup and no flavouring on the list, so the caramel forms from the cane sugar alone.

Caramelised almonds or the honey and sesame ones: what is the difference?

The caramel is a layer of cooked cane sugar, dry and brittle, tasting of blond sugar, and the recipe is plant-based. The honey and sesame version from Kazidomi Vrac adds honey and toasted sesame seeds, stickier and more scented, and the honey rules it out for a vegan table. The almond base is shared.

Why do they sometimes stick together?

The sugar in the coating draws moisture from the air and turns tacky, so the Kazidomi Vrac almonds weld into small clumps. Nothing has gone wrong; break them apart with your fingers. A bag left loosely closed, a humid kitchen or warm weather will all speed the process up.

How are they served?

In a bowl with an aperitif, scattered over a warm goat's cheese salad, crushed on ice cream or fromage blanc. The Kazidomi Vrac almonds also stand in for a shop-bought praline in a dessert: a rolling pin is enough to break them into uneven shards. They go on roasted vegetables at the end of cooking too.

How do I keep the caramel crisp?

In an airtight tin, dry, at room temperature and away from any heat source. Kazidomi Vrac packs these almonds in 250 g, which covers a few aperitifs or several desserts, and a closed container is what keeps the shell brittle. Air softens it. Avoid the fridge and any damp corner of the kitchen.