Lokums from Greek islands
For about 50 lokums
- 3 1/2 cups sugar
- 3 1/2 cups water
- juice of half a lemon
- 1 teaspoon mastic, crushed
- 1/2 cup corn starch
- 2/3 cup almonds, blanched and crushed
- caster sugar
In a pan, which is on medium to high heat, add the water, lemon juice, sugar and corn starch. Stir constantly until the corn starch is dissolved and continue stirring for 5' to 6' minutes until the mixture thickens and starts to come off the pot. Once large blisters appear, the mixture is ready.
Add the mastic and almonds. Stir constantly for 3' to 4' minutes. Put the mixture off the heat and continue stirring for 35' to 40' minutes more.
Sprinkle the bottom of a medium-sized baking tray (about 20x20) with caster sugar, pour the mixture inside and straighten it with a wet spatula. Sprinkle the mixture with caster sugar and leave it for one day to dry.
On the next day, cut the lokums into square pieces, sprinkle them again with caster sugar and store them.