2 Raspberry Oranges
¾ cup granulated sugar
2 cups water
2 tbsp light corn syrup
10 ounces dark chocolate
¼ cup sliced almonds
Bring sugar, water, and corn syrup to a boil in a skillet. Add Raspberry Orange slices and simmer for 1 hour until nearly transparent.
Place Raspberry Orange slices on a cooling rack, keeping them separate. Dry at room temperature for 24–48 hours, flipping halfway.
Line a baking sheet with parchment and melt chocolate in the microwave.
Stir in almonds (save some for garnish) and spread chocolate into a thin layer.
Top with candied Raspberry Orange and remaining almonds. Let set for 1–2 hours or 20–30 minutes in the fridge.
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