Cocoa-Espresso-Cardamom Almonds |
Author: Nicole
- ½ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1-1/2 teaspoons ground cardamom
- ½ teaspoon fine sea salt
- 1 egg white (from large egg)
- 1 tablespoon vanilla bean paste (see notes)
- 3 cups raw almonds (~ 1 pound)
- Preheat your oven to 275°F. Line a baking sheet parchment paper and set aside.
- In a small mixing bowl, combine sugar, cocoa powder, espresso powder, cardamom and salt. Whisk to remove any lumps.
- In a larger mixing bowl, whisk together egg white and vanilla bean paste until frothy.
- Add almonds and toss in egg mixture.
- Pour the sugar and cocoa mixture into the almond and egg mixture. Stir until almonds are evenly coated.
- Transfer almonds to the prepared baking sheet. Spread into an even layer.
- Roast for about 40 to 45 minutes, stirring every 10 to 15 minutes. Watch them carefully so they do not burn.
- Cool on baking sheet. Once cooled break clusters into individual almonds.
- Store in an airtight container or ziplock bag at room temperature for up to two weeks or freeze for up to 3 months.
Recipe by Riegl Palate at https://www.rieglpalate.com/cocoa-espresso-cardamom-almonds/
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