How to make caramelised almonds

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Surely you will also caramelised almonds transport you to fairs and pilgrimages, where there are always stalls where they are sold together with other sweets such as caramel apples or sweets.

But some delicious caramelized almonds are the perfect closure of the Christmas menu, accompanied by other traditional sweets such as nougat,  , the Marzipan, the coquitos, or the Italian panettone. And for Reyes of course, next to roscón.

We can buy caramelized almonds in the supermarket and they will be delicious, but we assure you that when you try these homemade caramelized almonds, you will never abandon them again. It is a simple recipe but it requires a bit of patience and following the steps carefully, without taking your eyes off them, to get perfect caramelized almonds. And with the same recipe, you can also make other nuts.

Recipe for caramelized almonds

Ingredients (6 servings)

  • 250 g sugar
  • 200 g of almonds WITH SKIN
  • 350 g of water

How to make caramelized almonds

We put the ingredients in a pan

We are going to use a good frying pan, with a thick bottom, so that the heat is distributed evenly. We recommend a stainless steel pan with non-stick coatings such as this, or a stone one like this. Almonds must be with skin, like the ones we see in the photo; If we use peeled almonds, the caramels will not be good because the sugar does not stick well.

We put all the ingredients together in the pan and we put the fire at medium power. Let’s see that the sugar begins to dissolve and then to take color. We leave it like this, with medium heat, until the caramel begins to bubble and form a kind of foam.

We lower the heat and continue cooking

When the candy starts to bubble we lower the fire. We have to ensure that the caramel maintains a minimum boil but does not burn. So with the low heat we stir with a wooden spoon or spatula, we have to let the water evaporate little by little and the caramel becomes denser. Without stopping stirring, we are going to see how we get to a point where the caramel runs out of the liquid and becomes dry, like grit.

We caramelize the caramelized

When we have sugar like this, dry, which looks like sand, we turn up the fire a bit. We do not have to go up much because we do not want the sugar to melt completely again and we have a caramel. We will go up a little to ensure that the almonds caramelize without sticking to each other. We always keep stirring, in this way the caramel is distributed evenly over the almonds.

When we see that the caramels are done, In other words, the almonds are covered by that characteristic somewhat irregular layer of caramel, as we see in the photo below, we remove them from the pan and distribute them on a sheet of baking paper. With the help of a spatula or spoon, we separate them so that no one is going to remain together, and we let them cool completely. We already have our ready caramelized almonds.

Caramelized almonds with honey

These are not actually caramelized but honey-spiced almonds. They can go very well with sweets but also as an aperitif, depending on the spices you use.

Ingredients: 350 g raw almonds with skin; 1 tablespoon (soup) of honey; 50 g of sugar; 1 teaspoon (for dessert) of oil; 1 tablespoon of water; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 teaspoon of flaked salt (optional, if you want to take them as an aperitif or if you like the salty touch).

We bake the almonds for 10 minutes at 175 ° C, be careful not to burn. In a large bowl we mix the sugar with the spices (and the salt if we want to use it). 2 minutes before removing the almonds from the heat, put the honey, oil, and water in the pan and bring to a boil. We remove the almonds from the oven and put them in the pan, stir until they are completely covered by honey. We put the almonds into the bowl with the sugar and stir so that the sugar and spice mixture adheres well to all the almonds. Pour the almonds on baking paper and separate them, let them dry well.

Tips for making perfect caramels

Attention to burns

As you know, the candy takes a high temperature and the burns are not pleasant, so we will be careful at all times. It is important to use a wooden stirring utensil and not a metal one so that it does not get hot. They can also be silicone with a wooden handle, such as these.

Add flavors and spices

If you want to give a special touch to your caramelized you can add vanilla sugar, vanilla essence, or cinnamon to the ingredients. You can also use this recipe to garnish other nuts.

Be patient

Do Caramelised Almonds is easy, but don’t be in a hurry. We have to follow the steps we have seen, always stir, and keep an eye on them, because the sugar burns into nothing and they will taste bitter if this happens. You will need 30 minutes of time.

Clean the pan

When we have finished with our almonds we will have the dirty caramel pan, and cleaning it as we usually do does not work because the caramel does not come off. But do not worry because it is very easy to wash it, we just have to fill it with water and put it on the fire, when the caramel has completely dissolved we rinse and wash in the usual way.

How to keep them and for how long.

The caramelized almonds last well a month in an airtight jar, preferably glass (you can buy it here). We will put the jar in a dry and dark place, like the cupboard.

Cheer up with this recipe for caramelized almonds because it will give you many satisfactions.

Roast Beef (How to Make the Perfect Roast Beef)

Roast Beef (How to Make the Perfect Roast Beef)

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Rosbif de ternera

If you are looking for a Christmas recipe (or for any other special occasion) that is easy and practical, but at the same time important and special, the roast beef or roast beef baked in the oven is the answer. And it has another great advantage, and that is that you can use what is left to prepare other recipes, such as the salad or the sandwiches that we are going to detail. Is that the beef roast beef is a roast beef that is delicious both hot and cold. So you can solve the main dish of the Christmas Eve or New Year’s Eve dinner and the Christmas or New Year’s starter, with a single dish.

The roast beef, from English roast beef that means roast beef, is a traditional dish of English cuisine and Anglo-Saxon in general. We can serve it with a garnish of vegetables, such as the traditional one’s thistle with almond sauce or red cabbage with apple and pine nuts, or with potatoes, which can be fried, roasted, or mashed. And a sauce is very good, this time we suggest the Gravy sauce for roast beef but you can choose one pepper sauce.

Roast beef recipe

Ingredients (4 people)

  • 1 kg of beef in a piece (we recommend the high loin, low loin, or sirloin. You can also use round or shoulder )
  • 80 g soft butter
  • 1 tablespoon Dijon mustard
  • Provencal herbs to taste (oregano, rosemary, thyme …)
  • Salt
  • freshly ground pepper

To make Baked roast beef a kitchen thermometer with the probe is highly recommended -we would even say essential-. With a thermometer, we make sure that all our baked meats, as can also be roast sirloin or chateaubriand we remain at their exact point, without having to cut to check if they are done. Kitchen thermometers are an inexpensive accessory and will be useful countless times, you can buy it here or here.

How to make baked beef roast beef

Preparation of roast beef for grilling

First of all, choose good quality meat. The roast beef baked is a dish that It has almost seasonings, so it is very important that the meat is good, with veins of intramuscular fat so that it has the flavor and is tender and juicy. Ask the butcher to give you a piece of meat with a uniform thickness, to grill. We will remove it from the fridge 1 or 2 hours before roasting it (depending on the time of year) so that it is at room temperature.

Another important step is to bridle the meat, that is to say, tie it, so that it maintains a good shape when grilling.

Season the roast beef

First, we season the meat and rub it so that it absorbs well the seasoning. Then we prepare a paste with the butter, mustard, and herbs, and rub it all over the piece of meat.

Cooking veal roast beef

Preheat the oven to 200 ° C, heat up and down. When it is hot, we place the meat on a rack in the center of the oven, with a tray underneath to collect the juice that is released, which will serve to water the meat halfway through cooking. If we have chosen a cut of meat with a layer of external fat (such as the high loin), we put the fat upwards, and as it melts it will water the meat, so it will not be necessary for us to do it. In the latter case, a baking tray with a wire rack such as

this.

We bake for 15 minutes to 200 ° C, then we lower the oven to 170 ° C and we continue cooking. The time will depend on 2 factors: the size of the piece, and the doneness that we want to achieve. But as we told you at the beginning, the most reliable thing is to use a kitchen thermometer. You can be guided by the following table, made for a piece of meat of approximately 1 kg:

LITTLE DONE

70 ° C

20 – 22 minutes

50 ° C 15 minutes
TO THE POINT 60 ° C 17 – 18 minutes
WELL DONE

To measure the temperature, we insert the probe of the thermometer right in the center.

Rosbif de ternera al horno

How to serve roast beef oven

Once our meat is done, we remove it from the oven and let it rest 20 minutes before serving. The rest helps the juices settle inside the meat, in this way it will remain juicy. After 20 minutes, we can cut and serve. If we are going to take it cold, then we can let it cool completely before cutting it. It is advisable to use a long, well-sharpened knife, and help us with a carving fork (such as these ) to better fix the meat. The meat slices should be rather thin.

Roast Beef al horno

With what to accompany the roast beef

As we have said, the roast beef is very well served with vegetables and potatoes. We recommend a good mashed potato because we can prepare it without using the oven, which will be busy with the meat.

Gravy sauce for roast beef

Salsa Gravy para rosbif

The traditional English sauce to accompany roast beef is gravy sauce.

Ingredients

  • 500 ml of meat broth
  • 50 g of flour
  • 50 g butter
  • 1/2 tsp onion powder
  • Pepper
  • Salt

In a casserole melt the butter over low heat. When it is melted add the flour and the onion, stir immediately, and without stopping stirring, cook until it acquires a golden color. While stirring, we gradually incorporate the hot broth, let it boil, and take consistency. Season and serve.

In addition to the traditional Gravy sauce, we recommend other meat sauce recipes that will also suit you very well.

Roast beef sandwich

Sándwich de rosbif

The roast beef cold lends itself wonderfully to making sandwiches. Cut into thin slices we can accompany it with what we like the most. We propose you our roast beef sandwich gourmet: cucumber cut into very thin slices with a mandolin, arugula, a good bread (we recommend a whole wheat ciabatta with seeds). As a dressing, we recommend a yogurt sauce or Homemade Mayonnaise.

Roast beef salad

Rosbif de ternera frío

The cold roast beef also does its best in a salad. Always cut into very thin slices we can accompany it with lettuce, cherry tomatoes, red onion, and a rich one 36901 mustard vinaigrette

Surely following our advice you will be able to enjoy roast beef unforgettably.

Rosbif de ternera

Roast Beef (How to Make the Perfect Roast Beef)

How to cook prawns the easy way

Como cocer langostinos

Today we are going to teach you how to cook prawns, prawns, and prawns, so that the seafood you put on your table these days festive or any Sunday, they are perfect, with all their flavor, with the meat very firm and that can be peeled well.

As for the cooking times for each type of shellfish, they vary little, one minute for prawns and between one and two minutes for prawns. The prawns may need two and a half minutes because they have more meat. It is important not to overdo these times because otherwise, we would spoil the cooking, and it is also very important to cut the cooking in cold water with salt.

Another question would be if we know the differences between prawns, prawns, and prawns. Especially these last two, similar in size, can raise many doubts that we will clear below, as well as some indications about the properties of this type of shellfish for our health.

Let’s see in detail how to cook prawns and prawns.

Recipe for cooking prawns

Ingredients

cocer langostinos

  • 1 kg of prawns
  • 5 level tablespoons of salt
  • 3 liters of water

For brine

    • 3 liters of water
    • Plenty of ice
    • 5 level tablespoons of salt

How to cook fresh prawns

cómo cocer langostinos

We cook the prawns

      • On the one hand, we put a large bowl or a large pot with 3 liters of cold water, add the salt and stir until to dissolve. We add ice.
      • On the other hand, we put a large pot with 3 liters of water and 100 g of salt, when the water is boiling, add the prawns, all at the same time.
      • The water will stop boiling, you have to wait for it to boil again, and leave it for 1 to 2 more minutes. If you do not want to count the time, you must remove them just at the moment in which the prawns change color, you can see it in the images. On this occasion, we have prepared half a kilo and it took a minute and a half to cook.
      • It is important that the prawns have enough space, so if you have many it is better to do it by batches, waiting for the water to return to a boil between each batch.

We cut the cooking

cocer langostinos

    • We took them out immediately and put them in the container of ice water and salt that we had prepared.
  • Leave in the salted water and ice for five or ten minutes.
  • Drain on absorbent kitchen paper and ready.

Langostinos cocidos

Cooking time for fresh prawns

To cook fresh prawns, the procedure is the same as for prawns.

  • Prepare a saucepan with cold water with ice and salt that we will use to cut the cooking.
  • We put a pot to boil with 3 liters of water and 5 level tablespoons of salt and when it starts to boil add the prawns.
  • As soon as it starts to boil again we turn off the heat and leave the prawns for one minute with the saucepan covered.
  • We take the saucepan with the water with ice and salt and leave a couple of minutes.
  • We take out and put on absorbent kitchen paper to absorb the water.

gambas cocidas receta

How to cook frozen prawns and prawns

Remember that always the frozen prawns and prawns are cheaper. Nothing happens, just to make them look good we have to let them thaw little by little and we have to cook them when they are completely thawed if we cook them frozen the water would take a long time to heat up and start boiling again and they would not look good.

cocer langostinos congelados

We, therefore, recommend that you defrost them a day before in the lower part of the refrigerator so that they are as good as fresh seafood, placing them on a drainer, and this on a deep plate as they will release a lot of water.

How to serve cooked prawns and prawns

The cooked prawns are a starter for any special meal, which you can serve alone or with a sauce, like a Homemade Mayonnaise

.

receta langostinos cocidos

Regarding the cooked prawns, in addition to alone, you can use them for example to make a prawn cocktail or a Prawn salad

Tips for cooking prawns and prawns

The proportion of brine for cooked prawns

The proportion is about 3 tablespoons for every liter of water. We leave more or less time in the water depending on how salty we like them, although we don’t have to worry much because they usually only absorb the salt they need.

How to preserve cooked prawns and prawns

If you are not going to take them at the moment, we wrap them in a wet cloth to prevent them from drying out and store them in the refrigerator.

Get a prawn or shrimp meat just right and that peel easily

The trick is not to overcook the prawns or prawns. To prevent it from happening to us, we will have prepared a large bowl with salted water and a lot of ice, in this way we will slow down the cooking and ensure that the prawn and prawn are just right, with the meat firm.

propiedades langostinos y gambas

Differences between prawns, prawns, and prawns

It is clear that they all look alike and are delicious, and as a characteristic, They all provide a large number of beneficial nutrients and vitamins to our body. As for the animal species prawns, prawns, and prawns, they are decapods, that is, species with ten legs. Among them are lobsters, prawns, prawns, spider crabs, and crabs.

So what is the difference between prawns, prawns, and prawns?

Size difference

It is perhaps the most obvious, although in the case of prawns and prawns there may be confusion. The prawn is much smaller (between 6 and 10 centimeters) than the prawn, which is much larger (between 12 Y 20 centimeters). The proportion of the head is also more disproportionate in prawns, whose head is much smaller than their body, something that is not the case with prawns that are more proportionate

cómo cocer langostinos Difference of color

Although there are many different species of both, prawns range from white to pink and orange, while prawns tend to have colors tending to brown and pink. As for the prawn, its tone is more orange than the other two.

cocer langostinos frescos

Taste difference

It is in the taste where there are more differences between games and prawns on the one hand, and prawns on the other, since the flavor of the prawn is very similar to that of the prawn, with a mild flavor, a more tender texture, and with much more meat. The prawn, for its part, has an intense flavor and tougher and drier meat once cooked. There is a great variety in the market, of all prices … from those that come from frozen Pacific areas to fresh ones from Sanlúcar de Barrameda, those tiger prawns that accompanied by a chamomile taste like blessed glory.

Regarding prawns, there are basically two varieties: the white prawn, which is the most common and economical. ca, although we must highlight the white prawn from Huelva, whose flavor is fine and delicate, and the red prawn, which is somewhat larger, with more intense color, and more flavor, among which those from Denia or Palamós and the red prawn from Garrucha, Almería, with the designation of origin.

How to cook crab 5 estrellas

Properties of prawns, prawns, and prawns

langostinos cocidos receta

This type of shellfish has a high nutritional value and low-fat content, providing proteins of high biological value, in addition to being a source of iron, magnesium, phosphorus, iodine. Regarding vitamins, its contribution to vitamin B should be highlighted 12.

However, their concentrations of purine and cholesterol are relatively high, so they are suitable for all diets, except for people with high cholesterol problems, those with high uric acid, or those who must eat a diet with salt restriction.