This recipe calls for making sugared almonds; Kirschwasser or simple syrup work best with the almonds. In place of the almonds, corn flakes or puffed rice cereal would also work well to add crunch.

Ingredients Metric US Volume
Almonds, slivered 500 g 17.6 oz cups
Liqueur or simple syrup 20 g 0.7 oz 1 tbsp + 1 tsp
Confectioners’ sugar 50 g 1.8 oz ½ cup
cocoa butter 70 g 2.5 oz cup
Milk, white, or dark couverture, tempered 100 g 3.5 oz cup
740 g 26.1 oz


1 Moisten the almonds with the liqueur or simple syrup. Dust the confectioners’ sugar over the almonds and mix well, coating all sides.

2 Spread the almonds onto a sheet pan and roast at 340&F/171.1&C until golden brown.

Let cool.

3 Warm a bowl either using a torch or by placing it in the oven for 10 seconds at 320&F/160.0&C. (Warming it first will prevent the couverture from setting up in the bowl.) Place the almonds in the warm bowl. Add the cocoa butter, then the tempered couverture, and stir to coat the nuts.

4 Spoon small portions (0.4 oz/10 g each) onto parchment paper.

5 Let sit at room temperature for 30 minutes to allow the couverture to set.

6 Store in an airtight container in a cool, dark place.