This time of the semester is crap for most people, it seems, but then again, I am writing this from under a dark cloud of two looming essays. It seems fitting that this week’s recipe is something that can help tide you over while you pore over notes and readings at the library late at night. I can also suggest drinking a bottle of cheap red and eating a whole round of camembert on a Sunday at the library while you study, and the Law Library is better than Kelburn for that – there are more enclosed rooms.

Almonds are low-GI and high in protein and vitamin E. Buy them in bulk from Moore Wilson’s and store them in an airtight container – it’s much cheaper.

2 cups unroasted, unsalted almonds
½ cup water
1 cup sugar (white or brown)
2 tablespoons cinnamon
small pinch nutmeg
icing sugar and cinnamon to dust

Put the water, sugar, cinnamon and nutmeg into a pot. Cook on a medium heat, stirring occasionally, until it starts to boil. Pour the almonds into the mix and stir until the almonds are covered in a sticky syrup, but don’t let them burn. Pour out onto a lined and greased baking tray and allow to cool. Dust with icing sugar and cinnamon. If, like me, you accidentally made too much syrup, the almonds will be swimming in a tasty cinnamon-flavoured toffee. That’s okay. Toffee is delicious. You can replace the almonds with any other type of nut (*insert nut joke here ayyy LMAO*); if you’re feeling flush, macadamias would be delicious. Add 50 g of butter to the mixture once it’s reached boiling point and you have a nut brittle!