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Caramelised Almonds

Prep

25 mins

Bake

N/A

Serves

300g

Difficulty

Easy

About

An irresistible nibble that can be enjoyed in a variety of different ways! Eat as a snack, a tasty salad topper or add them to your brownies for a nutty twist on a classic.

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

Toast almonds in the oven at 180ºC until golden. Remove and set aside.

Step 2

Mix Tate & Lyle Golden Caster Sugar and water in a frying pan. Boil until the mixture starts to caramelise.

Step 3

Add the almonds to the caramel, mix and stir for 30 seconds. Remove from the heat and pour on an oil coated tray.

Step 4

Separate the almonds, coat them with Tate & Lyle Caster sugar and let cool.

Step 5

Garnish to taste and serve.

Ingredients – 4 items

Serving

1

Almonds

Almonds

Whole

300 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

Plus a little extra for sprinkling

200 g
Water

Water

50 ml
Olive-oil

Olive oil

To coat baking tray

1 tbsp

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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