Ingredients
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Methods
Prep time: 5 mins / Cook time: 20 mins.
METHOD
1
Preheat oven to 180°C fan forced.
2
To make the almond crisp, place the Verjuice, brown sugar and almonds in a bowl and toss well to combine.
3
Spread the almond mixture evenly on a baking tray lined with baking paper.
4
Bake for nine minutes, then rotate the tray and cook for another nine minutes or until the almonds are pale golden, watching carefully in case the sugar burns.
5
Set aside to cool completely, then break into shards.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 5 mins / Cook time: 20 mins.
METHOD
1
Preheat oven to 180°C fan forced.
2
To make the almond crisp, place the Verjuice, brown sugar and almonds in a bowl and toss well to combine.
3
Spread the almond mixture evenly on a baking tray lined with baking paper.
4
Bake for nine minutes, then rotate the tray and cook for another nine minutes or until the almonds are pale golden, watching carefully in case the sugar burns.
5
Set aside to cool completely, then break into shards.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 750mL
$16.95
