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Carrie Pillar's almonds, covered in white sugar and drizzled with chocolate, are based on a recipe from Pierre Hermé, the French pastry chef.Plus: More Dessert Recipes and Tips

Carrie Pillar
April 2004

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Recipe Summary test

active:
20 mins
total:
1 hr
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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