Swiss Almonds

Preheat oven to 250 degrees F.

Spread the almonds on a baking sheet and bake at 250 degrees F for 10 minutes or until lightly toasted. Let cool.

Combine the sugar and water in a heavy saucepan. Stir to dissolve the sugar over medium-high heat until all the sugar is dissolved. Then, let the mixture come to a boil without stirring.

Add the toasted almonds to the syrup and stir constantly until the almonds are covered in the crystallized sugar (the syrup will begin to dry and crystallize as you start stirring).

Remove the nuts from the sugar mixture with a slotted spoon and quickly place on a baking sheet lined with parchment paper or silpat.

Separate the almonds into individual nuts, breaking up any clusters as needed. Be careful as the sugar is very hot (use a fork if needed).

While the almonds are cooling, melt the chocolate in the top of a double boiler over simmering (not boiling) water, stirring as needed. Remove from the double boiler and set aside until cool to the touch.

Combine the confectioners' sugar, salt, and spices (if using) in a bowl until blended.

Add the almonds (in batches if necessary) to the melted chocolate and remove with a slotted spoon or candy-making spoon, letting all excess chocolate drip off (gently shaking the spoon helps).

Toss the individual chocolate coated almonds in the spiced sugar mixture, shaking off any excess but making sure they are completely coated.

Place the coated almonds on a clean baking sheet and let sit until the coating is set. Store in an airtight container.