Crunchy almonds and popcorn

Soak the almonds for a few minutes in boiling water, then peel them and put them in a hot oven but turned off, so that you stay dry and warm.

Prepare popcorn as indicated in the recipe is sweetened popcorn and keep themselves warm in the oven.

Prepare a light caramel syrup (160 degrees) with sugar, six tablespoons of water and lemon juice.

Add the almonds and caramel popcorn and stir gently with a wooden spoon.

Turn the mixture onto a greased marble table, roll it out with a well greased spatula and let cool.

When you handle the crisp without getting burnt, one hand grip with your hands greased with oil and pull it up to give it the desired thickness.

Let cool completely, then reduce it tapping into with the back of a spoon.

You can store pieces of crunchy arranged in layers in a tin box with hermetic seal, taking care to separate the different layers with sheets of wax paper.