3 cups of rice crespinhos
3/4 cup of Karo
3 1/2 tablespoons of white vinegar
1/4 teaspoon of salt
1 tablespoon of vanilla extract
5 cups of almonds, peeled and toasted
For the green glaze
2 1/2 cups of confectioner's sugar
1/4 teaspoon of cream of tartar
egg whites
green food coloring
3 cups of rice crespinhos
3/4 cup of Karo
3 1/2 tablespoons of white vinegar
1/4 teaspoon of salt
1 tablespoon of vanilla extract
5 cups of almonds, peeled and toasted
For the green glaze
2 1/2 cups of confectioner's sugar
1/4 teaspoon of cream of tartar
egg whites
green food coloring
Grease a bowl that can hold 5 liters with rice crespinhos and reserve
In a large pot, mix Karo, vinegar, and salt
Bring to a boil over high heat, without stirring, until it reaches the point of hardening (if you let a small amount of the mixture fall into cold water, it should retain its shape when removed from the water)
Pour the syrup slowly over the rice crespinhos, mix well, so that all are covered
Divide the mixture into 7 or 8 parts and form pineapples
(If the mixture becomes too firm, place it in a pot and simmer until it can be handled again.) Toast the almonds in a moderate oven (170°F) for about 10 minutes
Stir occasionally and let cool
Make the green glaze: mix in a small bowl confectioner's sugar, cream of tartar, egg whites, and beat at high speed until the mixture is firm
Add the green food coloring to obtain the desired color
Moisten the rounded end of an almond with the glaze
Start covering the pineapple from the top, applying a little pressure to each almond on the pineapple
Arrange in rows around the pineapple until it's completely covered
Make 7 to 8 pineapples.
