2 30cm long threaded almonds
2 very large servings of “palouze” (see “palouze” recipe here)
1. Soak almonds in water. Once they are soft (after a few hours) thread one almond after another onto a double thread. Make sure you leave enough thread on both ends that you can tie knots with the same. Hang outside (in the sun) to dry for about 2 to 3 days.
2. Take a metal coat hanger. Bend this to create two hooks or holes about 20 cm apart that you can tie each end of the threaded almonds create Either bend the bottom end upwards, or bend the two ends downwards to fashion hooks. Tie each end of the threaded almond strand to one of the hooks. It should look like a hanging “U”.
3. Once your “palouze” is ready (see recipe here), turn the heat off and dip in the threaded almonds.
4. Hang the threaded almonds outside. The strands will drip so ensure you have put newspaper below wherever the strands will hang. Leave the strands to cool for 20 minutes. When you touch the strands they should no longer be sticky by this point.
5. Turn on the heat under the “palouze” until it boils again. Stir it to ensure that it doesn’t become sticky or clump together. Turn off the heat and dip the “soujoukkos” in again and then hang it outside to cool for 20 minutes.
6. Repeat step 5 one more time. But, let the “soujoukkos” air dry for 2-3 days. Afterwards, cut the “soujoukkos” in pieces and enjoy on its own or with a cold drink as snack food. Store any extra “soujoukkos” in the freezer for up to a year, making sure it is tightly sealed in plastic wrap to prevent freezer burn.