The aroma that fills your kitchen alone is worth making Caramelized Chocolate Almonds. It’s the perfect holiday treat and makes a delicious edible gift!
There is something special about making and receiving homemade gifts. It’s shows thought, care, and embodies a loving Christmas spirit. Spread Christmas cheer with a box of Caramelized Christmas Almonds. The best part is that the person who has everything, doesn’t have YOUR almonds. The fact that it taste better and is a lot less expensive than picking up some from the store doesn’t hurt.
What You’ll Need:
Knowing how to temper your chocolate will help if you’re using couverture chocolate.
Caramelized Almonds
With Rebecca Millican
Ingredients
- 15 oz whole unblanched almonds
- 4 1/2 oz (1/2 cup plus 1 tablespoon) granulated sugar
- 3 tablespoons water
- 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
- 4 oz tempered dark chocolate
- cocoa powder
- confectioners sugar
Directions
- Toast almonds in a 300 degree oven for 5 minutes. Allow to cool, then place in a bowl.
- Cook the sugar, water and vanilla bean to 230 degrees F. Add the almonds to the sugar mixture and continue to cook, stirring constantly until the sugar crystalizes.
- Continue to cook and stir the nuts until the sugar melts and caramelizes. Lower the heat if necessary to prevent burning.
- Pour the almonds onto a parchment-lined sheet tray. Allow almonds to cool.
- When cooled, separate the nuts. Place them in a mixing bowl and enrobe in tempered chocolate in 3 coats, about 1 ounce of chocolate at a time.
- After the last coating of chocolate, drop the almonds into sifted cocoa powder or confectioners sugar to coat. Remove when set. Shake in a sifter to remove excess powder.
