Confetti di Sulmona

Ensure the Blanched Almonds are completely dry. If they are not, spread them on a baking sheet and let them air dry for several hours or gently toast them in a very low oven (around 80°C) for 15-20 minutes, then let them cool completely.

In a heavy-bottomed saucepan, combine 250 grams of Granulated Sugar with 70 grams of Water. Heat over medium-low heat, stirring constantly until the Granulated Sugar is fully dissolved and the syrup comes to a gentle boil.

Remove the saucepan from the heat. Add the dry Blanched Almonds to the hot syrup. Stir vigorously with a wooden spoon, ensuring all Blanched Almonds are coated. Continue stirring as the syrup cools and crystallizes around the Blanched Almonds.