Almond Bonbons is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic confection (sweet/candy) made from a mix of ground almonds and sugar cooked until the sugar caramelizes and cooled to harden before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Bonbons.
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This is a classic recipe for a Victorian version of Almond Bonbons that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Grate one pound of blanched almonds very fine, and mix with them a pound of powdered loaf sugar; melt the mixture in a stew-pan gradually over a slow fire, stirring it continually until the ingredients are thoroughly mixed, then pour on a tin plate, roll in quickly with a rolling-pin and cut in forms according to fancy.
Combine the almonds and sugar in a food processor and blitz until broken into fine particles (do this in batches if necessary). Transfer to a saucepan and set over low heat. Melt the sugar gently, stirring constantly. Continue cooking until all the sugar has dissolved and the ingredients are thoroughly mixed.
Take off the heat and pour onto a slab or a rimless baking tray. Quickly roll out with a rolling pin then cut into any shape you desire with a sharp knife. Allow to cool completely and harden then break into pieces and store in an air-tight jar.
