Instructions

In the kitchen

• Mix the almonds, sugar, vanilla sugar, cayenne pepper and cinnamon in a bowl.

At the barbecue

• Prepare the barbecue for direct heat, approx. 170°C. If using a 57cm charcoal barbecue, you will need ½- chimney starter of lit Weber briquettes.
• Remove the centre of the GBS cooking grate and place the GBS Wok into the grate. Allow it to heat up for approx. 5-8 minutes.
• Pour the water and orange juice in the wok, add the almond mix, and stir.
• Keep stirring and after approx. 5-7 minutes the sugar will start to thicken, be ready to remove the wok from the barbecue when it starts caramelising, then take the almonds out of the wok.
• Place the almonds on a sheet of baking paper and let them cool down.

Tips

• You can sprinkle a pinch of salt over the almonds before serving for a sweet and savoury taste.

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