Place in a preheated 350 degree oven until dried, but not deeply browned; keep warm.
Add the sugar to a heavy bottomed saucepan over moderate heat and melt, stirring constantly so it doesn't burn. Reduce heat to low, add in the warmed almonds. Stir to combine.
Pour croccante into oiled heatproof tart molds for tart crusts and swirl or press creating an even layer (protecting hands if need to), or pour mixture in an even layer onto a parchment or silpat lined sheet pan. Let set until cooled, unmold or break into pieces.
Notes
If pouring the croccante onto a sheet pan, it can be up chopped when cooled and used for all types of dessert decoration and garnish, both internal and external. Store in a airtight container.