What is almond fragile?

almond fragile is confectionery with this particular nut set in hard plates of sugar candies. Although it is commonly referred to as a nut, almonds are actually nutritious and vitamin fruit seed that has either a sweet or bitter taste. Only the sweet variety of almonds is used for fragile. There are several other ingredients in the confectionery, including sugar and water that are heated to a certain temperature to achieve the hard structure of the candy. The fragile probably extends to the 19th century, when components like peanuts and molasses were common, eventually grew to include other types of sugar and nuts. The tree is related to others, such as the icing, peach and apricot that all have inedible pits. This particular fruit seed offers a number of nutrients, especially manganese, vitamin E and copper, as well as B12.

both bitter and sweet variexis the ethics of almonds, the second is the type that is eaten fresh and used in treatment as fragile. Nuts can be raw, roast before useBoil spicy. Chopped, cracked and whole almonds can also be used in this confectionery.

Further ingredients used for the production of almond fragile include sugar, water and optional adhesive agents for a lighter text candy. Salt and butter are also commonly added for taste and richer, creamier fragile. The basic almond fragile is the sprinkling of chocolate on the leaf during cooling, mixing in other types of nuts and spices with extracts and spices.

Creating almond fragile is a simple but cautious process. Water and sugar are heated to about 300 ° Fahrenheit (149 ° Celsius), a temperature where the candies reach the "stages of hard cracks". If the sugar solution at this stage is immediately cooled, it solidifies and creates seprasp or break. Once the confectionery is brought to this state, it is removed from the heat and almonds and other ingredients are stirred. The mixture extends over a baking tray and cooling, then it is slightly distinctiveA woman with a mallet or gently falls on a hard surface.

The oldest known fragile was made during the 19th century by means of peanuts or underground grooves, as they were commonly called. Previous recipes demanded less refined sugars such as molasses. Later, almond fragile was made of corn syrup and other sweeteners. The diversity of nuts also grew to include almonds, walnuts and nuts among many others.