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Ingredients:
2 cups almonds, crushed coarsely
2 cups sugar
1/2 tsp. cardamom powder
Use a heavy pan, so sugar won't burn.
Put sugar in pan.
Keep following greased with oil and ready: A rolling pin, 2 sturdy large knives, a metal spatula, stone or marble surface to work.
Heat sugar, stirring frequently, till fully melted and light brown.
Add almonds, cardamom powder, mix well.
Pour onto greased surface, mix well with both knives.
Be quick, and do not allow mixture to cool, or else it will get brittle.
Roll with pin to 1/4" thickness, even out edges by pressing and rolling to a square.
While still warm, mark out deep incisions for 1" square pieces.
When cold, break into marked pieces, store in airtight container.
2 cups almonds, crushed coarsely
2 cups sugar
1/2 tsp. cardamom powder
Use a heavy pan, so sugar won't burn.
Put sugar in pan.
Keep following greased with oil and ready: A rolling pin, 2 sturdy large knives, a metal spatula, stone or marble surface to work.
Heat sugar, stirring frequently, till fully melted and light brown.
Add almonds, cardamom powder, mix well.
Pour onto greased surface, mix well with both knives.
Be quick, and do not allow mixture to cool, or else it will get brittle.
Roll with pin to 1/4" thickness, even out edges by pressing and rolling to a square.
While still warm, mark out deep incisions for 1" square pieces.
When cold, break into marked pieces, store in airtight container.
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