In this, brought to us by chef Mario Batali, hot sugar syrup is poured over toasted
almonds. The technique can be used to make an array of nutty confections.
2 tablespoons almond oil
4 cups blanched and sliced almonds
3 cups sugar
1/2 cup water
Heat oven to 400 degrees F. Brush one baking sheet with almond oil; set
Place the almonds on another baking sheet, and toast them until light golden
brown, about 5 minutes. Set aside.
In a medium, heavy-bottom saucepan, combine sugar and 1/2 cup water, and
cook over medium-high heat until it registers 338 degrees F on a candy thermometer,
15 to 20 minutes. Do not stir, but brush the sugar crystals from the sides of
the pot with a wet pastry brush as they form. Once the sugar begins to brown,
watch carefully and remove from heat as soon as it reaches the desired caramel
When the sugar has been removed from the heat, immediately add the almonds,
and stir quickly to thoroughly combine.
Turn out onto the prepared baking sheet, spreading quickly to an even thickness.