Ingredients:

½ Kilo Dried Yellow Rose Petals
1 cup oil
2-3 cups of sugar (depending on your taste)
½ cup blanched almonds, split in half

How to do it:

•Start by cleaning the petals—you do this by sorting out the petals from any green leaves or other things that might have gotten mixed into the bag.

•Put the petals into a pot and cover them with water- the petals will float at first, that’s fine, you can stir them down when you’re cooking them

• Boil the petals in water for 15 minutes, drain, add more water and boil again for another 15 minutes. If the liquid that drains off from the second boil is still a darker brown repeat this step for a third time. This takes the toughness and sourness out of the petals.

•Put petals in cold water, drain and squeeze all of the liquid from them. Repeat this 3 times, changing the water each time.

•Cook petals in 1 cup of oil with 2-3 cups of sugar over low heat. If the mixture seems dry add a little bit of water, you want the sugar to melt and incorporate with the rose petals.

• In a separate pan toast the halved blanched almonds until they are golden brown.

• Combine the rose petal mixture with the almonds and serve.

Blanching the Almonds:

• Boil the almonds in water for 5-10 minutes, or until their skins begin to loosen. Drain them and rinse in cold water, the almonds will pop right out of their skins.