Ingredients
Method
1.Push lollypop sticks or skewers, through the green top, three-quarters of the way into the top of each strawberry.
2.Coarsely chop almonds, place in a small bowl. Line a work surface with a long sheet of baking paper.
3.Combine sugar and the water in a small saucepan, stir over low heat until sugar dissolves. Bring to a boil, boil, without stirring, for 15 minutes or until golden. Remove from heat, add nuts to caramel, swirl pan to combine.
4.Working quickly, dip strawberries, one at a time, into caramel mixture, allowing excess to drip off, then place on baking paper, stand until set.
5.Meanwhile, melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let the water touch base of bowl). Dip caramel-coated strawberries into melted chocolate, place on baking paper, stand until set. Remove lolly-pop sticks before serving, if you like.
Strawberries should be served as soon as possible after dipping.
Note
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