Candied almonds

Stir 200 g almonds with 100 g caster sugar and 50 ml water in a pan over a medium heat. Keep stirring as the water evaporates: the sugar turns grainy and coats the almonds, then begins to melt and turn glossy. Tip them onto baking paper, separate with a fork and leave to cool.

Let them cool completely, then keep them in an airtight container in a cool, dry cupboard. Sealing them while warm traps moisture and can make the sugar coating sticky.

Chop them over vanilla ice cream, yoghurt or apple crumble for a crunchy, sweet topping. Whole ones also work on a British-style cheese board, where their sweetness contrasts with a sharp cheddar.

Use them as a topping or garnish, but not as a like-for-like swap in a savoury recipe: their sugar coating adds sweetness and can burn during cooking. For a crunch without the extra sweetness, use toasted almonds instead.

A small handful, around 25 g, is an easy portion to serve; it provides 127 kcal. They are sweet, so you may prefer to portion them into a bowl rather than snack from the bag.

Whole almonds can be a choking risk for children under five, and the hard sugar coating adds another reason to avoid serving them whole. For younger children, choose a safer texture instead.

Yes. Almonds are tree nuts, which the Food Standards Agency identifies as an allergen; tell guests clearly if you serve them and keep them separate from other foods.