Chocolate-Coated Almonds

• 1/3 cup granulated sugar
• 3 tablespoons water
• 1 1/4 cups blanched whole almonds, toasted
• 5 ounces bittersweet chocolate, melted

1. In a saucepan, combine the sugar and water and boil over moderate heat without stirring until the syrup reaches 248 on a candy thermometer, 10 minutes.
2. Add the almonds and stir to coat.
3. Spread the nuts in a single layer on a parchment-lined baking sheet; let cool.
4. Drizzle the melted chocolate over the candied almonds and refrigerate until the chocolate is set, about 15 minutes.
5. Serve cold or at room temperature.

sugar, water, almonds, bittersweet chocolate

Taken from www.foodandwine.com/recipes/chocolate-coated-almonds (may not work)