📝 About This Recipe
Tracing their lineage back to the royal courts of France, these dragées are the epitome of sophisticated confectionery. Each premium Sicilian almond is meticulously toasted before being enveloped in a crisp, translucent shell of vanilla-bean infused sugar and a hint of bourbon. These shimmering jewels offer a symphonic crunch and a delicate sweetness that has made them a staple of celebrations for centuries.
🥗 Ingredients
The Core
- 2 cups Whole Raw Almonds (high-quality, skin-on Sicilian or Marcona)
- 1/4 teaspoon Sea Salt (fine grain)
The Syrup Coating
- 1 cup Granulated White Sugar (extra fine if available)
- 1/3 cup Filtered Water
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1/8 teaspoon Cream of Tartar (to prevent premature crystallization)
The Finish
- 2 tablespoons Powdered Sugar (for dusting)
- 1/4 teaspoon Edible Gold Dust (optional, for a festive shimmer)
- 1 teaspoon Cornstarch (to keep pieces separated)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Spread the raw almonds in a single layer on a parchment-lined baking sheet.
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2
Toast the almonds for 10-12 minutes, shaking the tray halfway through, until they are fragrant and slightly golden inside. Set aside to cool completely.
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3
In a heavy-bottomed stainless steel saucepan or a copper sugar pot, combine the granulated sugar, filtered water, vanilla bean seeds and pod, and cream of tartar.
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4
Place the pan over medium heat and stir gently until the sugar has completely dissolved. Use a wet pastry brush to wash down any sugar crystals from the sides of the pan.
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5
Once the syrup begins to bubble, stop stirring. Clip a candy thermometer to the side of the pan and bring the mixture to 240°F (115°C), known as the 'soft ball' stage.
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6
Stir in the sea salt and the bourbon. The mixture will bubble vigorously; continue to cook until it returns to 240°F.
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7
Remove the vanilla pod. Immediately add the toasted almonds to the syrup and remove the pan from the heat.
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8
Using a wooden spoon, stir the almonds vigorously. As the syrup cools, it will begin to crystallize and look sandy or 'cloudy'—this is exactly what you want.
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9
Continue stirring until every almond is coated in a dry, white sugar crust. If they clump together, keep stirring to break them apart.
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10
Return the pan to low heat for 2-3 minutes, stirring constantly. This 're-melts' a tiny fraction of the sugar, giving the dragées a slight shine without melting the whole shell.
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11
Transfer the almonds onto a clean piece of parchment paper or a silicone mat. Quickly separate any joined nuts using two forks while they are still warm.
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12
In a small bowl, sift together the powdered sugar, cornstarch, and gold dust. Once the almonds are cool to the touch, toss them in this mixture to provide a final matte-velvet finish.
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13
Place the dragées in a fine-mesh sieve and shake gently to remove any excess powder before serving or packaging.
💡 Chef's Tips
Ensure your almonds are completely cool before adding them to the syrup to maintain their crunch. Avoid making these on a very humid day, as the sugar shell will absorb moisture and become sticky. Use a stainless steel or copper pan; non-stick surfaces can prevent the sugar from crystallizing properly on the nut. If the sugar becomes too hard too fast, a few seconds of low heat will help you separate the almonds. Store in an airtight glass jar in a cool, dry place for up to 3 weeks.
🍽️ Serving Suggestions
Serve in a small silver bowl alongside an espresso or a glass of dry Sherry. Package in small tulle bags as elegant wedding or party favors. Use as a sophisticated garnish for a vanilla bean panna cotta or chocolate tart. Pair with a sharp aged cheddar or Manchego on a dessert charcuterie board. Scatter atop a bowl of high-quality salted caramel gelato.