All-Star Almond Bar

Ingredients

Serves: 75 pieces

• 15g egg whites
• 50g invert sugar
• 60g water
• 40g invert sugar (additional)
• 85g glucose syrup
• 220g sugar
• 1/8 tsp salt
• ½ tsp vanilla extract
• ½ tsp almond extract
• 80g almond butter
• 28g milk powder
• 15g confectioner’s sugar
• 190g dried tart cherries, coarse chopped
• 170g roasted salted almonds, coarse chopped

• 63g water
• 250g sugar
• 165g heavy cream
• 30g butter
• ¾ tsp smoked Maldon salt

• 240g Jivara (milk chocolate)
• 62g almond butter
• 58g coconut oil
• 5g cocoa butter (silk/tempered)
• 1/5 tsp almond extract
• ½ tsp salt

• 23g water
• 70g sugar
• 233g whole raw almonds
• 0.5 tsp kosher salt

Preparation

1. Set up a frame measuring 12.5 x 12 inches, ¼ inch high.
2. In a mixer, whip egg whites and 50g invert sugar on high.
3. In a small saucepan, combine water, remaining invert sugar, glucose syrup, sugar, and salt. Stir and bring to a boil.
4. When the mixture reaches 235°F, increase the mixer speed. Continue cooking sugar mixture to 250°F.
5. Slowly stream cooked sugar mixture into egg whites while whipping.
6. Add vanilla and almond extract and whip until cooled.
7. Fold in almond butter, milk powder, confectioner’s sugar, chopped cherries, and chopped almonds.
8. When mixing becomes difficult, transfer to a greased surface and continue folding by hand (use greased gloves).

1. In a small saucepan, heat cream, butter, and salt. Bring to a boil, then remove from heat.
2. In a medium saucepan, cook water, sugar, and lemon juice to a dark caramel.
3. Carefully add cream mixture and stir.
4. Cook to 245°F and pour over the nougat layer. Use the flat side of a serrated knife to spread evenly.
5. Cool completely. Place greased parchment on caramel side and flip.
6. Cut into 2.5" wide strips and then into ¾" bars using a caramel cutter.

1. Melt chocolate and coconut oil in separate bowls, then combine with almond butter and salt.
2. When mixture cools to 32–33.5°C, add silk cocoa butter. Mix until thickened.
3. If chunky, emulsify with an immersion blender.
4. Pour over nougat. Cool and set.
5. Once firm, bottom the meltaway side, then cut and finish as above.
6. Garnish each bar with chopped candied almonds, lightly pressing into caramel.
7. Dip in tempered dark chocolate and decorate as desired.

1. Combine all ingredients in a pot. Stir constantly as sugar melts and coats almonds.
2. Continue until almonds are deeply caramelized. The mixture will look fuzzy before smoothing.
3. Spread onto a sheet pan and flatten with a spatula.
4. Once cooled, separate almonds by hand.