Crunchy almond spread

Crunchy almond spread

By
From
A la Mere de Famille
Makes
2 jars
Prep
40 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
500g almonds
300g sugar
100g dark chocolate, (70% cocoa)

Equipment

Quantity Ingredient
2 jars with lids
food processor
silicone mat

Method

  1. Sterilising the jars

    Boil the jars and lids for 3 minutes to sterilise them.
  2. Making the almond caramel

    Preheat the oven to 160°C. Place the almonds on a baking tray and roast for 10 minutes. Remove from the oven and allow to cool.
  3. Put the sugar in a separate pan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Remove it from the heat when it is still a pale brown colour. Watch the strength of the heat because caramel changes colour very quickly.
  4. Add the almonds and stir to combine. Turn the mixture out onto a silicone mat and allow to cool.
  5. Making the spread

    Once the caramel is quite cool, transfer it to a food processor and process it roughly. Remove about 100 g of the processed caramel and set aside in a bowl. Continue to process the remaining mixture until you have a smooth paste.
  6. Melt the chocolate, add it to the paste and continue processing until well combined. Use a spoon to mix through the reserved crunchy caramel. Spoon the crunchy almond spread into the jars and seal. Store for up to 2 weeks at room temperature.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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