{"id":454,"date":"2009-03-25T18:21:50","date_gmt":"2009-03-25T18:21:50","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=454"},"modified":"2012-11-09T00:04:45","modified_gmt":"2012-11-08T23:04:45","slug":"amandes-caramelisees","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/amandes-caramelisees\/","title":{"rendered":"Amandes caram\u00e9lis\u00e9es"},"content":{"rendered":"

Lucie m’a appris \u00e0 faire ces amandes caram\u00e9lis\u00e9es, comme celles que l’on ach\u00e8te dans les foires…<\/p>\n

 <\/p>\n

 <\/p>\n

Verser tous ces ingr\u00e9dients dans une casserole d’environ 17 cm de diam\u00e8tre, mettre sur feu assez vif, et bien remuer pour faire dissoudre le sucre.<\/p>\n

Selon l’intensit\u00e9 du feu, au bout de trois minutes on arrive \u00e0 l’\u00e9bullition, maintenir un feu assez vif tout en surveillant que la caram\u00e9lisation ne se fasse pas trop vite.<\/p>\n

Il faut bien remuer les amandes pour qu’elles ne br\u00fblent pas…<\/p>\n

Quelques minutes plus tard, le caramel va prendre l’aspect de sable, il faut toujours bien remuer les amandes, puis le sable va redevenir caramel, les amandes doivent \u00eatre toutes bien enrob\u00e9es.<\/p>\n

Lorsque la coloration est bonne, verser les amandes sur une assiette et les laisser refroidir. Attention aux br\u00fblures…<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

les ingr\u00e9dients<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

le d\u00e9but de l’\u00e9bullition<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

le sucre commence \u00e0 ressembler \u00e0 du sable<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

l’aspect de sable<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

le sucre re-caram\u00e9lise<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Lucie m’a appris \u00e0 faire ces amandes caram\u00e9lis\u00e9es, comme celles que l’on ach\u00e8te dans les foires…<\/p>\n","protected":false},"author":1,"featured_media":4015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[71,253,367,228],"class_list":["post-454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-divers","tag-amande","tag-caramel","tag-eau","tag-sucre"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=454"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/454\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/4015"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}