Ewald Notter

Caramelized Almonds, Dry Method

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Preparation info
  • Yield

    632 g

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

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.

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 n