Make sugar syrup by combining 50gm sugar 50gm water in a pot on your stovetop. Cook on a moderate heat until the sugar dissolves. This can be done in advance & stored in the fridge.

Coat the slivered almonds lightly with sugar syrup and place on a baking tray. Dust with a little icing sugar to stop them clumping.

Bake on 170°C for 20 minutes or until golden brown.

Once the almonds are cool, mix with just enough tempered chocolate to lightly cover the almonds.

With a spoon, drop the chocolate covered almonds onto greaseproof patty pans and let set.