Inspired of the regular candied almonds and by Johan Bülows book "Lakrids i maden" (liquorice in food) I made another batch almonds. This time I added raw liquorice powder and the sweet liquorice syrup. And oh boy, that was a brilliant idea.
Be aware - they are highly addictive.
Line a baking sheet with parchment paper, for cooling the almonds.
Pour all ingredients in a skillet or saucepan over medium-high heat. Stir so all the sugar gets wet. Bring to a boil, stir constantly until all liquid is evaporated and you have crystallized sugar in your pan again.
Turn down the heat down to medium, when the sugar starts to melt again and keep on stirring. Now the almonds will be covered by the caramelized sugar.
Pour the candied almonds onto the baking sheet. Separate the almonds if the stick together. Let the cool completely.
Enjoy the sweet and crispy treat.