[Sca-cooks] candied almonds

[a5foil]

So, then Brighid offered:
> The _Libre de totes maneres de confits_ has a recipe for preserved
> almonds.  They are soaked (with periodic boilings) in a honey
> syrup for 8 days.  This would make them very sweet, but not sugar-
> coated.

Yes. The almonds go kind of soft and squeaky, but they taste good. I haven't
looked much further in the confits ms, and need to do that.

> Brighid ni Chiarain *** mka Robin Carroll-Mann

Thanks again,
Thomas