These raspberry sugared almonds are our new favourite "go to" snack! They're packed with a bright fruit flavour and the sugar coating is irresistible.
Prep time: 10 minutes | Mixing time: 1 hour
Heat the sugar and water to 117c.
Add almonds to confit kit attachment on the Kitchen Aid.
On a slow speed, add a small amount of syrup to the drum and turn until all the almonds are fully coated.
Add a spoonful of the freeze-dried raspberry powder.
Alternate between the two mixes until all the almonds are completely coated.
Scrape down the side of the drum and help the almonds release from the side if needs be.
Leave the almonds to completely cool before eating.