In the wet method, the sugar crystals are melted in water. With the help of heat, the water evaporates from the sugar solution. When the temperature reaches 293&F/145.0&C, all the water evaporates and the sugar becomes water-free liquid sugar. Because the temperature is not yet past the melting point of sugar, the sugar has neither the color nor the taste of caramel. The sugar is neutral and can be used for all kinds of bonbons, decorations, and pulled, blown, and cast sugar showpieces. As the sugar is boiled a little longer to reach the target temperature of 347&F/175&C, it will start to get yellowish and will develop a pleasant almost-burned caramel sugar flavor.
1 Place the sugar on a sheet pan and warm it in the oven at 320&F/160.0&C. Once the sugar is hot, place it in a container to keep warm.
2 Place the almonds in a 320&F/160.0&C oven to warm them.
3 Place the water and sugar in a pan and stir to dissolve the sugar. Cook the mixture to 347&F/175.0&C, until it turns a golden color. Immediately remove from the heat. (This is important, because the sugar will continue to caramelize from the heat of the pan and can quickly turn dark and bitter.)
4 Add the warmed nuts to the sugar syrup and mix well, being sure to coat all the nuts evenly.
5 Add the cocoa butter to the nuts and mix. (This provides a fine coating of fat on the nuts, allowing them to separate and keeping them from getting moist and sticky.)
6 Empty the nuts onto a lightly oiled sheet pan, Silpat, or marble. Some of the nuts will still stick together; separate them by hand immediately.
7 Once the nuts have cooled, store in an airtight container in a cool, dark place.
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