STEP 1/9
Put sugar and water in a pot and bring to a boil. Do not stir the contents at this time and let the sugar melt.
STEP 2/9
When the sugar is completely melted, turn off the heat and add the almonds.
STEP 3/9
Stir in almonds with a spatula until white sugar is formed. It's transparent at first, but it turns white when you stir it.
STEP 4/9
If it turns white, heat it up and stir-fry the almonds until they turn caramel
Remove from heat and mix in butter.
STEP 5/9
Cool off one by one in a wide tray.
STEP 6/9
When the almonds are cool, put the tempered chocolate in a bowl and mix with a spatula to coat well, dividing it a few times.
STEP 7/9
Untamped chocolate separates melted chocolate from almonds.
STEP 8/9
Spread chocolate evenly and when it hardens moderately, roll it in cocoa powder to complete.
Add chocolate and harden, stirring with a spatula. After the chocolate has hardened to a certain extent, roll over the cocoa powder.
STEP 9/9
Instead of cocoa powder, I think it would be different and good to coat it with sugar powder. I thought sugar powder would be a bit sweet, so I just used cocoa powder. I used to say almonds are healthy food. Even if it's coated with chocolate and caramel, it's okay because it's thinner than you think.