Ratings: 1/5 stars
- 500 grams of sugar
- 500 grams Marcona almonds
- anise
- seed oil
- We put the sugar in a saucepan so that it reaches the caramel point (we can also add lemon juice to give it a different air) and add the Marcona almonds that we roasted before.
- We spread the worktable, roller and shovel with seed oil.
- We throw the tensioner on the table, stretch it with a roller and add the anise.
- Cut into long strips and let cool at room temperature.
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