Chocolate Covered Almonds
Recipe courtesy of Jacques Torres
- Level: Advanced
- Yield: 5 1/2 cups
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
- 2 cups white granulated sugar
- 1 cup filtered water
- 3 1/2 cups raw whole almonds
- Tempered bittersweet chocolate
- Tempered milk chocolate
- Cocoa powder
Instructions
- Ready to create irresistible chocolate-covered almonds? Start by combining 2 cups white granulated sugar and 1 cup filtered water in a large heavy copper pot or 4-quart saucepan. Heat over medium-high until boiling, then pour in 3 1/2 cups raw whole almonds and stir to coat them fully. Watch as the magic unfolds: the mixture heats, sugar crystallizes into a luscious caramel coating!
- As it boils, water evaporates, creating thick foam and a grainy texturethat's sugar recrystallizing! Keep stirring constantly. Sugar near the heat melts into liquid, coating the almonds. When it turns a rich golden hue, they're perfectly caramelized. Stay vigilantburnt happens fast! Most grainy bits gone? Success!
- For your first time, pull the pot off heat once sugar near the burner liquifies, and stir using residual warmth. Alternate 10-second bursts on medium-low heat for precision control. Once evenly caramelized, remove from heat and finish stirring off the burner.
- Spoon hot almonds onto a parchment-lined baking sheetdon't touch! Let cool to room temperature (or chill 30 minutes in fridge for speed). Break apart clusters. Snack plain or proceed to chocolate bliss.
- Load cooled almonds into your stand mixer's coating drum at low speed. Ladle in tempered bittersweet and milk chocolate gradually for your ideal thicknessmore for thick, less for thin. Finish with a sprinkle of cocoa powder. Empty, serve, and watch them disappear!
