Sweet and Spicy Cocoa Almonds |
Author: Nicole
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1-1/2 teaspoons cinnamon
- ¼ teaspoons cayenne pepper (or to taste)
- 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 large cookie sheet (17” by 11”) with parchment paper and set aside.
- In a small mixing bowl, combine sugar, cocoa powder, cinnamon, cayenne pepper 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 the baking sheet on a wire rack. 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/sweet-and-spicy-cocoa-almonds/
3.4.3177