ALMOND MENDIANTS

Burnt Caramel Base

• Place the sugar in a heavy-bottomed pot. Place over medium heat and cook, stirring occasionally with a wooden spoon, until sugar melts.
• Then continue to cook, without stirring, until the sugar turns deep amber.
• If any crystals start to form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush.
• Just before the sugar turns black, the sugar syrup may foam up. If it does, reduce the heat to low and, wearing an oven mitt, carefully stir foam down.
• When the sugar is ready, it will smoke, and large bubbles will break on the surface.
• While the sugar is cooking, bring water to a boil in a small saucepan. When the sugar is black, remove from heat and a fine-mesh sieve or splatter screen over pot with sugar. Wearing oven mitt, slowly pour the hot water into the sugar syrup a little at a time. The mixture will sputter, steam and foam. Be careful, as it is very hot.
• Allow to cool, store at room temperature indefinitely. This syrup can be used for many baking applications.