Almond Dragées

Preparation info

  • Yield: Approximately

    800 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sugar 280

Method

  1. Combine the sugar and water in a wide saucepan. Cook to the thread stage, about 110°C/230°F. (See Stages of Sugar Cooking.)
  2. Remove from the heat and add the almonds. Stir vigorously off the heat until the almonds fully crystallize and separate into individual sugar-coated nuts.
  3. Return the pan to the heat. Cook t