I admire all your efforts, I'm impressed

I tried my hand at candied almonds yesterday and for the second year running ended up with almonds coated in huge lumps of sugar :bang head: I realized my mistake was to not use a slotted spoon when putting them on the parchment paper to cool This is what comes of reading a recipe in a foreign language and thinking I don't need to look in the dictionary to figure out what ended up to be a vital word.

If I get aggressive with them later and try to bash some of the excess sugar away I might be able to make them a little more edible than they currently are