“Almonds are wonderful. You can enjoy them in so many ways. This is probably the crunchiest variant I’ve ever done!”
Whole almonds and almond sticks are used for this sweet seduction. Both are toasted until crisp. The sticks are coated in crunchy golden caramel. The combination with the melted dark chocolate and the different toppings such as dried blossoms, sea salt flakes, chili cocoa, and hemp hearts is utterly delish.
Warning, it’s hard to stop nibbling.
When the sugar bubbles like this, remove the pan from the heat.
Add the toasted (but cooled) almonds sticks into caramel, work fast!
Spread out the mixture on a lined baking sheet with a spatula, again, work fast. Then break everything into small chunks.
Melt chocolate over a waterbath. Add caramel chunks plus toasted almonds and cover with chocolate.
Dreamy crispy caramel almonds covered with chocolate
Course: Dessert, Recipes20
servingsIngredients
1 ½ cup blanched almonds
¾ cup almond sticks
⅔ cup brown sugar
3.5 oz agave syrup
n½ vanilla pod scraped out
1 tbsp water
240 gr. dark chocolate
1 tbsp coconut butter
2 tbsp cocoa powder, for the sheet
- DECORATION
1 tbsp dried edible blossoms
1 tsp sea salt flakes
1 tbsp hemp hearts
1 tsp cocoa powder mixed with pinch chili powder
Directions
- Roast the almonds and almond sticks in separate pans until golden brown over medium heat.
- Allow to cool separately.
- Cook the agave syrup with water in a pan on medium high, add the sugar and let it boil until the mixture turns golden brown.
- Add the almond sticks immediately, remove from the heat and incorporate
- Spread directly onto a sheet of baking paper and let cool completely (work fast!)
- Break the cooled almond brittle into small pieces, by hand or with a knife
- Line two baking sheets with parchment paper and pass 2 tablespoons of cocoa powder through a sieve, distribute evenly.
- Provide ingredients for the decoration
- Melt chocolate with coconut oil over a water bath at 40-50°C /105°F
- Add the roasted almonds and the almond brittle and mix quickly
- Pick up 1 tablespoon of the mixture from the bottom of the bowl and form piles vertically on the tray
- Garnish with the different toppings
- Allow to cool, if necessary in the freezer
Notes
- The crispy almonds can be stored in sealed containers in the refrigerator, up to 2 weeks
