Step 1: If using raw almonds, roast them at 325°F for about 10 minutes or until lightly browned.
Step 2: Combine sugar and water in a small saucepan over medium heat. Shake the pan every once in a while to dissolve the sugar evenly.
Step 3: Once the sugar melts completely, add almonds and stir continuously. The sugar will start crystalizing and look grainy and white. Keep stirring and the sugar will melt again and turn brownish in color.
Step 4: Remove from heat when the color turns deep amber. Don’t burn the sugar too much! Add butter and stir well.
Step 5: Spread out the almonds on a piece of parchment paper and separate them from one another. Allow to cool.
Step 6: In a small bowl, break the white chocolate into small pieces and melt the chocolate in a double boiler. Add matcha (or hojicha) powder and stir gently until well combined.
Step 7: Once the almonds cool, put them in a medium bowl then pour about ¼ of the white chocolate over the almonds. Stir carefully until the almonds are covered with the chocolate. Repeat until all the chocolate is gone.
Step 8: Once the chocolate is solid, toss the almonds in the 1 tsp of matcha (or hojicha) powder to coat.