Name: Almond Dragees
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 servings
Cuisine: Other
Ingredients: 1 cup granulated sugar; 0.5 cup water; 2 cups whole raw almonds; 8 ounces dark chocolate; 0.5 cup unsweetened cocoa powder

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Almond Dragees

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Ingredients

Warning0 allergens identified

Almond Dragees

Instructions

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Instructions

Line a rimmed baking sheet with a silicone mat or parchment paper.

In a medium pan, stir the sugar with the water over medium heat until the sugar is dissolved, and bring to a boil. Increase the heat to high and add the almonds, stirring constantly with a wooden spoon. During this process, you’re crystallizing the sugar and toasting the almonds. Continue cooking until all of the water evaporates and the sugar becomes very sandy.

Reduce the heat to medium, and continue to stir until the crystallized sugar begins to melt and caramelize. As the sugar melts, it will begin to coat the almonds. When the nuts are caramelized, immediately pour out onto the prepared pan and spread in a single layer and cool. Once the nuts are cool, place in the freezer while you melt the chocolate.

Place the chocolate in a heatproof bowl over simmering water and melt until smooth.

Remove the almonds from the freezer and break up any nuts that are stuck together. Place the almonds in a bowl and pour 1/3 of the melted chocolate over the nuts and stir immediately. Repeat in two more additions, allowing each addition of chocolate to become firm and break up any clusters before adding more. The almonds will appear dry and chalky at this point.

Sift the cocoa powder or powdered sugar over the almonds and stir to coat completely. If you’re using powdered sugar, make sure the almonds are in a clean bowl before dusting. Enjoy!

Nutrition

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Tips & Tricks (5)

Caramelize Almonds Slowly 🍯
Cook almonds with sugar and water over medium heat, stirring constantly until the sugar crystallizes and turns golden brown—rushing this step results in burnt or unevenly coated almonds.
Temper Chocolate Properly 🍫
Heat dark chocolate to 50°C (122°F) to achieve a glossy finish and snap when the dragees harden; this prevents a dull, grainy coating and ensures the chocolate shell sets correctly.
Cool Almonds Before Dipping ❄️
Allow caramelized almonds to cool completely on parchment paper before dipping in chocolate—warm almonds will cause the chocolate to seize and create an uneven coating.
Double-Coat for Premium Texture 🎯
Dip almonds in chocolate twice, allowing the first coat to set slightly before the second dip, then dust with cocoa powder while still tacky for better powder adhesion and a professional finish.
Store in Airtight Containers 🔐
Keep dragees in airtight containers with silica packets at room temperature to maintain crunchiness and prevent the chocolate from absorbing moisture or developing bloom over 2-3 weeks.