In this method, the sugar is melted with the combination of acid and heat, which creates an inversion. It is important to melt the sugar in small portions so as to not create lumps. Be careful to stir gently and not get sugar onto the sides of the pan.

Ingredients Metric US Volume
Sugar 100 g 3.5 oz ½ cup
Almonds, whole 500 g 17.6 oz cups
Glucose (or 2 squeezes of lemon juice) 20 g 0.7 oz 2 tbsp
cocoa butter 12 g 0.4 oz 2 tbsp
Yield 632 g 22.2 oz cups

Method

1 Place the sugar on a sheet pan and warm it in the oven at 320&F/160&C. Once the sugar is hot, place it in a container to keep warm.

2 Place the almonds in a 320&F/160&C oven to warm them.

3 If using glucose, warm it in a pan until bubbling occurs. Add small amount of the warmed sugar and stir to dissolve. If using lemon juice, place it in the pan (it is not necessary to boil), add a small amount of warmed sugar, and stir to dissolve.

4 Continue adding the sugar in small amounts, allowing each addition to melt before adding the next. When the syrup has changed to a golden color (around 347&F/175.0&C), 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.

5 Add the warmed nuts to the sugar mixture and mix well, being sure to evenly coat all the nuts.

6 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.)

7 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.

8 Once the nuts have cooled, store in an airtight container in a cool, dark place.

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