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Tasty Tuesday

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Spicy Cocoa Roasted Almonds

A big THANK YOU to Mary Ellen for this yummy recipe!

Hi Terra,

I wanted to share a new treat that I made this holiday season. Super yummy and if I pack them in small snack baggies with ten each, they are what I like to call “point worthy”. The thing that makes them points worthy is that they fulfill the chocolate craving, the spicy craving, and they are super crunchy!

After plugging it all into the Recipe Builder and counting the recipe as 36 servings (ten almonds per serving), it comes out to 2 PP per serving.

Spicy Cocoa Roasted Almonds

3 cups whole almonds ( I like to count “per almond”, so I counted that there are 120 almonds per cup — 360 in three cups)
1 egg white
1 tablespoon vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
1/2 – 1 teaspoon cayenne pepper (depending on your taste) (I used 1 tsp of Chipotle)
1/2 teaspoon salt
Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside.

Whisk together the egg white & vanilla. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture.

In a separate bowl, combine the sugars, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Sprinkle over the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 – 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly.

Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely. Store in an airtight container. Enjoy!

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