Chocolate Coated Almonds

By patticakes

Almonds covering in white sugar and drizzled with chocolate are based on a recipe from Pierre Herme, the French pastry chef.

Ingredients

• 1/3 cup granulated sugar
• 3 TBS water
• 1 1/4 cup blanched whole almonds, toasted
• 5 oz bittersweet chocolate, melted

Preparation

Step 1

Combine the sugar and water in a saucepan 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 and let cool.
Drizzle the melted chocolate over the candied almonds and refrigerate until the chocolate is set. Serve cold or at room temperature.