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Makagigi
Almond Caramels
Makagigi
These chewy caramels come from Ukrainian kitchens, but their name suggests a Turkish origin.
Ingredients
Makes 3 dozen caramels.
2 oz (60 g) sugar
6 oz (170 g) blanched almonds, coarsely chopped
4 oz (120 g) butter
4 oz (120 g) honey (preferably buckwheat)
Method
In a large frying pan melt the sugar and cook it over low heat, stirring constantly, until it has caramelised (turned light golden brown). Be very careful not to let the sugar burn.
Stir in the butter and the honey and cook the mixture at the barest simmer for 5 to 8 minutes, stirring constantly, until a bit of the mixture dropped into a glass of iced water holds a pliable ball (hard ball stage on a sugar thermometer).
Stir in the almonds and drop by teaspoonfuls on to a buttered marble slab or well-buttered greaseproof paper, cool.
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