Soy Flavoured Candied Almonds

Ingredient:

100g almonds
120g caster sugar
25ml shibanuma soy sauce
20ml brandy

Method:
Slowly heat the sugar and brandy in a non-stick pot on low heat for roughly ten minutes, or until the liquid is thick and caramelised.

Take the pot off the heat and add the soy sauce. Mix the caramel sauce quickly so that the soy sauce does not burn.

Add the almonds and mix to coat evenly in the sauce.
Place almonds on parchment paper and allow to cool.
Store in an airtight container.