Candy the Almonds

1. Combine sugar, salt, and water: In a large saucepan, add the granulated sugar, salt, and water. Stir gently to combine. Heat over medium heat, swirling the pan occasionally (don’t stir with a spoon to avoid crystallization).
2. Heat the sugar syrup: Bring the mixture to a simmer until the sugar syrup reaches about 240°F (115°C). You should see large bubbles form at this stage.
3. Add almonds: Once the syrup reaches the right temperature, add the raw almonds to the pan. Stir briefly to coat the almonds with the syrup.
4. Candy the almonds: Lower the heat to low and stir continuously with a wooden spoon. As the water evaporates, the syrup will turn white and dusty. You can stop here for lightly dusted almonds or continue cooking for a more crunchy caramelized texture.
5. Continue caramelizing: If you prefer caramelized almonds, increase the heat to medium-low and keep stirring. As the sugar melts, it will start to caramelize, becoming golden and fragrant. For a semi-caramelized effect, remove the pan when the sugar is half-melted. For fully caramelized almonds, continue stirring until all the sugar has dissolved and the mixture is golden brown.
6. Add butter: Once the sugar is fully caramelized, add the butter and stir until combined. Remove the pan from heat.
7. Cool the almonds: Transfer the caramelized almonds to a parchment-lined baking sheet. Use a spoon to separate any almonds that are sticking together. Allow them to cool completely.

Temper the White Chocolate

1. Chop and melt the chocolate: Finely chop the white chocolate. Divide it into two portions: 2/3 for the initial melt and 1/3 to temper.
2. Melt the chocolate: Place the larger portion (2/3) of the chocolate in a heatproof bowl over a simmering pot of water (double boiler method). Stir continuously until the chocolate reaches 105-110°F (40-43°C).
3. Cool and temper: Remove the bowl from the heat. Add the remaining 1/3 of chopped chocolate to the melted chocolate and stir until it cools to 88-90°F (31-32°C).
4. Reheat gently: If needed, gently reheat the chocolate to 88-90°F (31-32°C). Once the chocolate reaches this temperature, it is properly tempered and ready to use.

Coat the Almonds

1. Coat with chocolate: Place the cooled caramelized almonds in a large bowl. Pour about 1/6 of the tempered white chocolate over the almonds and stir with a spatula until the chocolate begins to harden. Continue this process, adding the remaining chocolate in small amounts and stirring to coat the almonds completely.
2. Optional step: For a thicker coating, transfer the almonds to another bowl. Microwave the bowl with excess chocolate for 20-30 seconds, then stir to combine. Coat the almonds with the leftover chocolate.

Final Coating

1. Dust with matcha: Once the final layer of chocolate has hardened, dust the almonds with matcha powder (or any other flavoring of your choice).
2. Cool and store: Allow the almonds to cool completely. Once cooled, store them in an airtight container at room temperature for up to 2 weeks.