Caramelized Cantonese Almonds 600g

The Sosa Cantonese Caramelized Almonds are whole almonds coated with a crispy golden caramel, ready to use. They complete the Sosa Cantonese family (hazelnuts, pecans, peanuts, macadamia) for your entremet decorations, brownie inclusions, chocolate bars, ice cream toppings, and dessert bars.

Features

• ▸Whole almonds coated with caramel, long-lasting crunch
• ▸Ready to use: decoration, inclusion, crushing
• ▸Professional jar of 600 g, best before 8 months
• ▸Storage: between 15 and 20 °C, dry, away from light
• ▸Origin: Spain, Sosa Ingredients

Usage suggestion

Coarsely crush the almonds and incorporate them into brownie batter just before baking: the caramel coating withstands the oven and keeps its crunch. Whole, they decorate a praline entremet or a Yule log, placed on whipped ganache with a piping bag.

Ingredients and allergens

Ingredients: Sugar, almonds, vegetable oils (sunflower, palm, corn), glucose.

Allergens: Nuts (almonds; traces of hazelnuts, walnuts, cashews, pecans, pistachios, macadamia). Traces of peanuts and milk.

Frequently Asked Questions

Do they hold up in a refrigerated display case?
Yes, for several hours if the decoration is placed on a fatty surface (ganache, chocolate). Avoid direct contact with very moist creams.

Can they be coated with chocolate?
It's a classic: dip them in a tempered couverture from the chocolate and praline collection for homemade choco-caramel almonds.

What is the difference with roasted almonds?
Cantonese caramelization adds a cooked sugar coating, crunch, and an immediate golden shine, without sugar work in the workshop. See the Sosa range.