Oil as per need
- Grease a plate and backside of two bowls with oil. Spread almonds in the plate and place the bowls downward.
- Prepare sugar caramel by melting sugar in a non-stick frying pan. Sugar can be melted first on the high temperature and then on the medium temperature. When the desired consistency is achieved (pick the liquid with a fork and it should create a wire); pour the caramel on almonds randomly. Pour the caramel on the backside of bowls in the desired pattern. Let it be cool. Once cooled down, separate them from the plate and bowl.