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All-Star Almond Bar



Serves: 75 Pieces
Nougat Ingredients
  • 15 g Egg Whites
  • 50 g Invert Sugar
  • 60 g Water
  • 40 g Invert Sugar
  • 85 g Glucose Syrup
  • 220 g Sugar
  • 1/8 tsp. Salt
  • ½ tsp. Vanilla
  • ½ tsp. Almond Extract
  • 80 g Almond Butter
  • 28 g Milk Powder
  • 15 g Confectioner’s Sugar
  • 190 g Dried Tart Cherries, coarse chopped
  • 170 g Almonds, Roasted Salted, coarse chopped
Caramel Ingredients
  • 63 g Water
  • 250 g Sugar
  • 165 g Heavy Cream
  • 30 g Butter
  • ¾ tsp. Smoked Maldon Salt
Meltaway Ingredients
  • 240 g Jivara
  • 62 g Almond Butter
  • 58 g Coconut Oil
  • 5 g Cocoa Butter (silk)
  • 1/5 tsp. Almond Extract
  • ½ tsp. Salt
Candied Almonds Ingredients (Yields: 8 oz)
  • 23 g Water
  • 70 g Sugar
  • 233 g Whole, Raw Almonds
  • .5 tsp. Kosher Salt
Nougat Directions
  1. Set up frame size to 12 ½ x 12, ¼” high.
  2. Whip egg whites and invert sugar in mixer (set at about 8).
  3. Combine water, invert sugar, glucose syrup, sugar, and salt in small saucepan
  4. Stir until boiling.
  5. Cook to 235F. Start whipping egg whites and invert on high (about 10). Continue cooking glucose mixture to 250F.
  6. Once at 250F, slowly stream glucose mixture into egg whites, down the side of the mixer bowl.
  7. Add vanilla and almond extract. Continue to whip until mixture has cooled down. Once cooled, fold in almond butter, milk powder, confectioner’s sugar, and almonds with spatula as much as possible. Once it gets too difficult, pour mixture out onto greased baking sheet and continue folding using hands (wear greased gloves).
Caramel Directions
  1. Combine heavy cream, butter, and salt in small saucepan. Bring to a boil and remove from heat.
  2. In a medium saucepan, combine water, sugar, and lemon juice. Bring to a dark caramel.
  3. Add cream and stir together. Cook to 245F.
  4. Pour over nougat layer, using long flat side of serrated knife to QUICKLY spread over and level.
  5. Once cooled, place sprayed parchment paper on top of caramel and flip so caramel side faces down. Switch bars to ½”.
  6. *Note - When removing parchment from caramel layer, rip off all at once like a bandaid. Otherwise, caramel will stick!
Meltaway Directions
  1. In separate bowls, melt Jivara and coconut oil. Stir together with almond butter and salt.
  2. Once between 32 - 33.5C, add silk (tempered cocoa butter - 32-33.5C). Should thicken quickly.
  3. If chunky, use immersion blender to emulsify.
  4. Pour over nougat. Let cool.
  5. Bottom the meltaway side. You can cut this one on the same day it is made - you do not have to.
  6. Cut into strips of 2 ½ “ then use a caramel cutter at ¾” spacers. Finish off with knife.
  7. Once cut, add chopped candied almonds to the top of each bar (caramel side is up), pushing the almonds slightly into the caramel without deforming the bar.
  8. Dip in tempered dark chocolate and decor as desired.
Candied Almonds Directions
  1. Combine all ingredients in large pot and stir until all the sugar is melted. Continue to stir until nuts are toasted and coated in a dark caramel. Will start to look fuzzy just before sugar melts into smooth caramel with no clumps. Will smoke - turn down heat if necessary.
  2. Pour out onto sheet pan and beat into single layer using the flat of a spatula. Separate into single nuts using fingers once cooled.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.