Toasted almond bonbon.
This does require a little bit of baking,
but not a lot of baking.
Like if you've never baked anything in your life,
you'll be able to do this, okay?
(all laugh)
It requires dry milk powder.
Gotcha.
Okay, a little bit of that,
and then some flour.
Some cornstarch.
Now, this is what makes a toasted almond bar
that delicious crunch on the outside.
I gotcha.
That's what we're making here.
Some brown sugar.
Some almonds that we've chopped up nicely.
A teaspoon of salt.
'Cause I love a little salt.
I love salt with sweet, yup.
The best.
We're gonna whisk this together just to combine
it right now, and then we're gonna make it come together
with a little bit of almond extract.
Mmm.
A little.
You can smell that, it's everywhere.
Delish.
All right, and then we have some melted butter.
Okay, so that all goes in here.
So we're making our crumble.
Just get that together like so
until it forms a little sandy kind of texture.
Let's see, it's clumping there a little bit on the whisk.
This is when you change to a spoon.
(audience cheers)
There all like, who's gonna get that off my sweater.
(audience laughs)
I haven't been touched like that in a while, Rach.
All right.
I came this close to licking it.
(audience claps)
This close.
All right, so then this goes onto a baking sheet.
Gotcha.
Goes in the oven for a few minutes.
Blah, blah, blah.
Take it out, okay.
Gotcha.
Then, it's this delicious sandy texture like this.
Gorgeous.
Beautiful, golden brown, a little bit chunky.
Almond sand.
That's a perfect way of putting it.
There you go.
We take a little bit of melted white chocolate.
Oh, shut the door.
Whoa, now you're just showing off.
You think?
All right, we're gonna do a little drizzle over this.
Oh!
(audience moans)
Did you hear them?
Oh, no.
Oh, yes.
Oh, yes, all right,
so the white chocolate goes on there as well.
It seems to have seized up a little bit.
But once again, I don't care.
It's gonna be fine.
Okay, sort of give it a little bit of a mix.
So then, while we let this sit for just a little bit, right?
And then, it turns into this.
This one?
Yup.
This is gonna seem like there's a lot of steps
for some freaking bonbons, but.
No, it's melted chocolate and a little bit of almond sand.
Yes, that's true.
But then, now it has to go in the food processor.
Okay, but you're trying to dissuade them
from making your recipe.
No, I'm really not.
I just feel a little bit guilty,
'cause I sort of sold this to you as like,
it's really easy, it's no big.
It is easy.
It requires some steps.
Listen, your mother wants you to suffer a little bit.
Of course.
(audience laughs)
All right, so we pulsed this until it is now
this beautiful texture here.
Now, I'm telling you, this crumb situation is so good,
you're gonna want to make a triple batch of it
just to put around the, if you're a baker,
put it on the outside of a cake.
Oh yeah, yeah, yeah.
Oh, my God.
It's that good.
Oh, on right.
Yeah.
What a great idea.
A toasted almond cake would be incredible.
Oh, my God.
That's a great idea.
It's good.
It's not too sweet, but just a little bit of sweetness.
A little bit of sweetness in there.
It's a little salty which is nice, right?
Yeah, the salt is the best part.
The salt really does it.
Yeah. Yeah.
All right, so now we have a pint of the best quality
vanilla ice cream you can find.
Good old fashioned vanilla ice cream.
And to that, we're going to add some almond extract.
And then, we just mix that up.
Oh, my God.
You're making almond ice cream.
It's the toasted almond situation, all right?
And then, we just sort of.
It's so weird, I haven't done this with you
in a long time.
In so long, right?
Look what.
(Rachael laughs)
Look what he did?
Look at what you did.
Look, looK.
I know.
All right, so then, we make little ice cream balls
with the scoop, right?
They turn into this.
Nice.
And then, this is where we take these little suckers,
and then we just roll them into the crunch like so.
(Rachael roars)
Okay, just roll 'em in there.
And you make the bonbons.
Shake your bonbon.
Okay, and then we put them on a plate.
Blah, blah, blah.
You can make them rounder if you want to, whatever.
If you're doing it for your actual mother,
take better care and do it with a little love.
(all laugh)
Do a better job than we're doing.
It's just wow, I haven't been in your kitchen cooking
with you in so long that I feel like I'm a little rusty.
But then, here they are.
They're all done.
Oh, you have them already.
I don't need to do this.
You don't need to do this.
(audience claps and cheers)