DIFFICULTYOne 20cm x 30cm slab
- Step 1
Grease a 20cm x 30cm lamington pan. Place sugar, syrup, 1/4 cup cold water and a pinch of salt in a saucepan. Cook, stirring, for 5 minutes or until sugar dissolves.
- Step 2
Increase heat to high. Bring to the boil. Cook, without stirring, for 3 to 5 minutes. Add blanched almonds. Cook for 10 to 12 minutes, swirling pan occasionally, or until sugar turns golden. Remove from heat.
- Step 3
Meanwhile, combine almond kernels, coffee beans, vanilla and bicarbonate of soda in a bowl. Carefully add to sugar mixture. Stir to combine.
- Step 4
Pour mixture evenly over base of pan. Set aside for 2 hours or until cooled completely. Using the end of a rolling pin, break into pieces.
To crush coffee beans, place in a snaplock bag. Using a rolling pin, gently crush beans.
If you don't wish to use coffee beans, omit them from the recipe.
Variation: You could replace the blanched almonds and almond kernels with 2 1/2 cups unsalted peanuts or cashews.
Budget tip: By using unsalted peanuts instead of almonds, you'll save a total of around $12.13.