Yield: 1 Servings
|28 ounces||Semi-sweet chocolate|
|1 cup||Powdered sugar|
Mix almonds, sugar, water in a heavy saucepan over medium high heat for about 5 minutes until mixture has a sandy texture and coats the almonds. (While stirring, push mixture up the sides to make sugar crystalize.) Spread almonds on a baking sheet covered with parchment paper and freeze.
Warm chocolate until just melted (about 88 F). Put almonds into a bowl and pour ½ of the chocolate in and mix vigoriously to keep almonds from clumping together. Add the rest of the chocolate and continue to stir until almonds are well coated. Roll almonds in powdered sugar to coat.