Almond and honey brittle

Halve and squeeze the lemon. Strain and measure out 15 ml of juice.

Heat a conventional oven to 160 °C. Spread the almonds in one layer on a tray. Toast for about 15 minutes until lightly golden without burning. Keep them in the switched-off oven with the door ajar while making the caramel.

Set a food-grade silicone mat rated for hot caramel on a stable tray. Heat sugar, lemon juice and honey in a heavy saucepan over medium heat for about 10 minutes until sugar melts and caramel is deep amber without smoking. Gently swirl the pan if needed. Off the heat mix in warm almonds with a heatproof spatula.

Pour with protected hands and spread about 1 cm thick. The reference quantity needs roughly 20 × 15 cm of surface. Cool completely for about 2 hours, peel away and break small to serve. Never touch hot caramel with bare hands.