This is a recipe that you make in a thrice, preferably on the gas grill, then have just slightly warm and ready to serve to guests the minute they walk in the door. I make them when the grill is heated, but before I cook dinner…it’s a perfect solution for an appetizer, to serve alongside rose in the summer, champagne any time of year! Or, as I did recently, glasses of chilled Pastis, to ward off the intense heat of a mid-summer evening.
ASTUCE: you’ll need to supervise the almonds towards the end, as they can burn quickly. And when you strew the sugar don’t worry – what doesn’t stick to the almonds will burn off the grill.
SPECIAL EQUIPMENT: mesh gas grill, wooden spatula