Chocolate and Cinnamon Sugar Almonds
- Ready In:
- 2hrs
- Ingredients:
- 7
- Yields:
-
1/2 lb. almonds
ingredients
- 8 ounces whole almonds
- 1⁄2 cup sugar
- 2 tablespoons sugar
- 2 tablespoons water
- 1⁄2 - 3⁄4 teaspoon ground cinnamon
- 1⁄2 lb semisweet chocolate, chopped, bittersweet is good too
- 6 tablespoons Dutch-processed cocoa powder, maybe more
directions
- Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
- In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
- Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
- Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.
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Reviews
-
I did double this recipe & made it to include with other finger foods for a group I host each month! I'd kind of hoped there would be a bit left over for the 2 of us to snack on for a day or so after that meeting, but that wasn't the case ~ These wonderful little tasties were all gone in no time at all! Definitely a keeper of a recipe! Thanks for sharing it! [Tagged & made as a THANK YOU for your tagging in Please Review My Recipe during the recent Tic-Tac-Toe event]
RECIPE SUBMITTED BY
momaphet
United States