AMETLLES GARRAPINYADES (CARAMELIZED ALMONDS)
1/2 l water
1/2 kg almonds
1/2 kg sugar
Put all the ingredients in a pan and cook over high heat until the water is almost evaporated, then lower the heat and keep stirring. When you see the sugar has become a paste, it is the moment to cook again over high heat so the almonds can be caramelized. When ready, pour over a towel, separated, and let them cool.