Coconut silk with frosted almond

1

Prepare the main raw materials needed.

2

Add 100ml of water to a pan, add white sugar, and cook.

3

Stir in the sugar water while cooking until it bubbles and thickens (then turn to low heat).

4

Then add almonds and stir quickly.

5

After the almonds are evenly hung with the syrup, sieve in the mashed coconut (you can not sieve it, you can also add the mashed coconut directly).

6

Cool and serve.

1. It is best to choose the original flavor of large almonds, so that the almond after being frosted will easily highlight the aroma of shredded coconut on the taste. 2. I bought hand-peeled thin-skinned almonds with shells. During the peeling process, the yellow skin on the surface of the almonds can easily be separated. During the slurry hanging process, I found that the more the almonds without yellow skin, the better the slurry hanging. At the same time, the slurry hanging is also more evenly, so it would be better if you could remove that layer of yellow skin to make a frost hanging. 3. When boiling syrup, be sure to stir constantly to avoid uneven heating or the syrup cannot be boiled. 4. Make sure to turn the syrup to low heat until it is thick and sticky to avoid being burnt. 5. Add the thick syrup into the almonds and stir fry quickly until the almonds are evenly coated with the syrup. 6. The final process of sowing shredded coconut should be fast. At the same time, sieve the shredded coconut. Be sure to stir fry the almonds while sifting. Finally, the finished product with hanging pulp is relatively uniform. If you add the shredded coconut directly and stir fry it, it can also be done. However, this will cause some of the shredded coconut to be wasted without being wrapped in the almonds. The freshly made hot almonds are soft but not hard and crispy. You must wait until it cools to have the best taste!