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Instructions
Make a baking tray with aluminum paper; fat sheet. Leave side up
in a small cup, combine the cane, Jamaican pepper, salt and cayenne pepper; leave the side.
In a large bowl, combine the almonds, the sugar and the mantegna. Cook, turning, on fire for about 10 minutes, until the sugar browns and turns a deep brown color. Remove the fire and immediately combine the spice mixture. Quickly extend the lengths in the prepared mold. Let them cool down completely and then part in small groups or individual pieces.
Notes:
Keep in a well-sealed container for up to 2 weeks.
Nutrition
Portion: 1 portion, Calories: 239 kcal, Carbohydrates: 19 g, Proteins: 6 g, Fats: 17 g, Saturated fats: 3 g, Polyinsaturated fats: 4 g, Monoinsaturated fats: 10 g, Trans fats: 1 g, Cholesterol: 8 mg, Sodium: 96 mg, Potassium: 213 mg, Fiber: 4 g, Sugar: 14 g, Vitamin A: 103 IU, Vitamin C: 1 mg, Calcium: 83 mg, Iron: 1 mg
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