Oven-bake the almonds at 150ºC until toasted.
Mix the water and the sugar and heat to 117ºC.
Place the almonds in the Confit Kit.
Set the Confit Kit to a slow speed.
Add part of the syrup and stir with a spatula until the almonds are covered with the sugar and come away from the sides.
Add some of the freeze-dried raspberry and then one part of syrup.
Repeat the process until the almonds are completely covered.
Remove them from the Confit Kit and leave to cool before eating.