Swiss Almonds Recipe

Toast the almonds on baking sheet for 10 minutes in a 250F oven. Let cool.

Put the sugar and water in saucepan. Make sure there are no dry spots of sugar in the pan. Heat on high until all sugar is dissolved and mixture is boiling. Do not stir up to this point.

Add almonds and stir constantly until sugar crystallizes on almonds (sugar mixture will begin to dry and crystallize as you stir).

Quickly toss nuts on baking sheet lined with parchment or silpat. Separate clumps of almonds into single nuts. This is easiest while the mixture is still warm, but be careful - the sugar will be very hot right off the stove!

Melt the chocolate and allow to sit until cool to the touch. Combine the confectioner's sugar, salt and spices, if using, in a bowl. With one hand (using rubber gloves makes this easier), dip your palm in the chocolate and gently toss several almonds in your hand (as if you're about to roll dice) until coated. Toss into sugar. Shake bowl to make sure almonds stay separate.

Using your clean hand, gently toss the sugar/chocolate coated almonds onto a clean baking sheet and let sit until set.