After dinner at the marvelous L’Os à Moelle in Paris, I finished up with a dessert of housemade ice cream topped with the most perfect, crispy caramelized almonds I’d ever imagined. After leaving, I passed the kitchen window, where chef Thierry Faucher was leaning outside taking a break. I waved, and he waved back. So I got up the nerve to ask him how he made those fabulous almonds. He hefted a pitcher of liquid, and told me they were simply coated with equal parts water and sugar. The next morning, I immediately started tinkering around and came up with just the right proportions for making these incredibly addictive crispy flakes of almonds.
Recipe information
Yield
makes 2 cups (200 g)
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a small skillet, heat the water and sugar, stirring a bit, just until it begins to boil. Remove from the heat and stir in the almonds to coat them with the syrup.
Step 3
Spread the almonds on a nonstick baking sheet, or a baking sheet lined with a silicone baking mat. Bake for 20 minutes, stirring twice during baking and separating any clumps.
Step 4
Remove from the oven when the almonds are a medium golden brown. Cool completely.
Variation
Step 5
For Candied Oats, toast 1 cup (100 g) rolled oats in a small baking pan in a 350°F (175°C) oven for 7 minutes. Heat 1 1/2 tablespoons of water, 1 1/2 tablespoons of sugar, and a big pinch of cinnamon in a small saucepan. Mix the syrup with the oats, spread the mixture on a nonstick baking sheet, and bake for 30 minutes, stirring a few times during baking.
Storage
Step 6
Store French Almonds in an airtight container for up to 1 week.
