Carrie Pillar's almonds, covered in white sugar and drizzled with chocolate, are based on a recipe from Pierre Hermé, the French pastry chef.
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1/3 cup granulated sugar
3 tablespoons water
1 1/4 cups blanched whole almonds, toasted
5 ounces bittersweet chocolate, melted
How to Make It
In a saucepan, combine the sugar and water and boil over moderate heat without stirring until the syrup reaches 248° on a candy thermometer, 10 minutes. Add the almonds and stir to coat. Spread the nuts in a single layer on a parchment-lined baking sheet; let cool.
Drizzle the melted chocolate over the candied almonds and refrigerate until the chocolate is set, about 15 minutes. Serve cold or at room temperature.
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