Caramelized Almond Crunchy Hedgehog

In the Chef Series Saucepan 2.8L, toast gently the almonds over medium heat for a few minutes until they start to smell fragrant and take on a little color.

Add the honey and continue cooking on medium heat for 1 min. while constantly stirring using the KPT Whisk.

Divide the mixture into the cavities of the SBF Cocoon and using the back of a slightly greased tablespoon, immediately press the mixture against the sides of the cavities to create a hollow shell. Allow to stand for 30 min. at room temperature.

Gently unmold and decorate with marzipan and candies.

Tip: Create a green field of edible “grass” by mixing 100 g of dry grated coconut with 1 tsp of green food coloring. Spread on the serving dish and place your decorated hedgehogs among the edible grass.