Snacks & baking

Dragée (almond coated in sugar)

An almond or other dried fruit coated in successive layers of hardened sugar, typical of France for christenings, weddings and celebrations. It comes in small bags or dishes and is nibbled at the end of a meal.

50 min
6 servings
Medium
Moderate

Made it? Rate this recipe

Save to favorites Add to my shopping list

Instructions

Heat the sugar with the water and lemon juice to about 115 °C, using a sugar thermometer.
Pour the almonds into a copper pan or a large bowl, then add the syrup little by little while stirring.
Stir vigorously with a wooden spoon until the sugar crystallises into a fine white crust.
Keep stirring over very low heat until the sugar breaks down and the almonds are dry and separate.
Add the colouring or flavouring at the end if using.
Let them cool completely on a tray, taking care to separate them.
Store in an airtight box away from humidity.