250 g of lump sugar is put into tap water and bubbled. Add 250 g of grated unpeeled almond kernels, season with 2 g of cinnamon or vanilla sugar and stir constantly until the almond kernels have absorbed the sugar around them. Remove the saucepan from the fire, stir the almonds until they are dry, put them back on and stir until they are shiny.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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