This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


Equal weights of shelled almonds and caster sugar. The combination is heated gently until the sugar caramelises. The mixture is then turned out and cooled on a lightly greased marble slab (or suchlike), and when hard ground to a fine powder, and used in confectionary and desserts. See our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review