Chocolate-Coated Almonds

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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  • Servings: Makes 3 cups

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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 this recipe

  1. 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.

  2. Drizzle the melted chocolate over the candied almonds and refrigerate until the chocolate is set, about 15 minutes. Serve cold or at room temperature.

Contributed By Published April 2004

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