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RASPBERRY CARAMELISED ALMONDS

Ingredients
• 500g Sosa raw almonds
• 800g Sugar
• 200g Water
• 60g Sosa powdered raspberry

Preparation:
Oven-bake the almonds at 150°C until toasted. Mix the water and the sugar and heat to 117°C. Place the almonds in the Confit Kit. Set the Confit Kit to a slow speed.
Add part of the syrup and stir with a spatula until the almonds are covered with the sugar and come away from the sides.
Add some of the freeze-dried raspberry and then one part of syrup. Repeat the process until the almonds are completely covered.
Remove them from the Confit Kit and leave to cool before eating.