Blogsphere is positively awash with challenges at the moment; and the latest is from Lavazza, who are this year’s Wimbledon sponsors, and are challenging us to come with as many coffee related recipes as possible, which explains the large number of coffee related recipes you may have seen on food blogs recently.
I slightly ran out of time, so have made these very simple Fuss-Free coffee candied almonds. Delicious to nibble, or, as I used them, as decorations on a triple chocolate cheesecake (recipe to come).
- 2 espresso cups of white granulated sugar
- 1 strong espresso
- 100 g almonds
Add the sugar and espresso to a large, heavy non-stick frying pan and gently heat until the sugar is dissolved. Add the almonds and simmer, stirring all the time, allowing the syrup to reduce and thicken. To test if it is done dab small amounts of the syrup onto a plate, when ready it will set to a hard caramel. Turn out onto baking tray covered with a sheet of baking parchment, using two forks to separate the nuts. Take care the sugar syrup is hot and very sticky!
When set store in an airtight jar.
For a twist, add a generous sprinkle of sea salt.
To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter online.
Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.
Thanks to Lavazza for the coffee machine and coffee for taking part in the challenge.