Croccante

Lightly grease a marble slab or a large baking sheet with extra-virgin olive oil. Ensure the surface is completely prepared before starting the caramel.

Preheat your oven to 160°C. Spread the blanched almonds in a single layer on a separate baking sheet. Toast the blanched almonds in the preheated oven for 8-10 minutes, or until they are lightly golden and fragrant. Remove from oven and let them cool slightly.

In a heavy-bottomed saucepan, combine the granulated sugar and water. Place over medium heat and stir gently until the granulated sugar completely dissolves.