Candied Marcona Almonds

512g unsalted butter, cubed

512g granulated sugar

480g glucose syrup

180g whole milk

1 kg chopped & sifted marcona almonds

3g ground cayenne

6g microplaned lime zest

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Candied Almond Batter:

1. Combine the cubed butter, sugar, glucose syrup, whole milk in a small pot.
2. Bring the sugar/milk mixture to a rolling boil, cook to 235 degrees (use a candy thermometer to take the temperature).
3. Fold in the remaining ingredients: almonds, lime zest, & ground cayenne. Combine well & return to a boil.
4. Transfer the hot sugar/almond mixture to a clean stainless steel bowl. Stir frequently as it cools so that it stays emulsified & evenly combined. Otherwise, the nuts will separate.
5. Chill the batter overnight.

To bake:

1. On a silpat-lined sheet tray, place small 2T scoops of the batter, 3" apart, flatten the scoops slightly with the palm of your gloved-hand.
2. The batter will spread significantly as it bakes.
3. Bake at 325, low fan, until deep golden brown-- approximately 10 min. Remember the sugar will continue to cook after it is removed from the oven.
4. Cool on the sheet tray.
5. Break the candied nuts into large pieces for service.