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- The coating can easily be too wet. It seems crazy for a recipe to call for half an egg white, but unless you aim to double it and make 5 cups of almonds, just go with it.
- Toss the almonds for 10 minutes in a skillet heated to medium on the stovetop before toasting them up in the oven. It's less messy overall.
- Skip the 1/4 cup of light brown sugar listed below and just use honey if that's your preference right now.
- Add a little powdered sugar to the cocoa (much more palatable and less bitter that way).
Spicy Cocoa Almonds
1/2 an egg white
1 teaspoon water
1/2 cup honey
1/4 cup light brown sugar
2 1/2 cups raw almonds
1 teaspoon cinnamon
1 teaspoon cayenne (halve or omit, to taste)
1 teaspoon powdered ginger
1/2 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1 1/2 teaspoons Kosher salt
cracked black pepper (about 5 turns of the mill)
2 teaspoons unsalted butter
1 tablespoon cocoa
1 tablespoon powdered sugar
Preheat the oven to 300 degrees. Whisk the egg white fast until it almost comes together like meringue. Add water and whisk again. Stir in the honey, light brown sugar, and mix well. Add the almonds and stir them to coat. Sprinkle in the cinnamon, cayenne, ginger, ancho chili, smoked paprika, and salt and pepper and stir to coat the almonds. Now heat butter in a medium pan on medium heat. When it melts, pour in the almond mixture. Stir constantly and watch over the almonds for 10 minutes or until they are sticking to the spatula and no liquid remains in the skillet. Transfer almonds in a single layer onto a parchment-paper lined, rimmed baking sheet. Place in the oven for twenty minutes and them remove them and stir them around. Bake for another 20 minutes. Remove from the baking sheet and let them cool on a plate or two. For cocoa almonds (they're less sticky than just leaving them plain), place half the almonds along with the cocoa and powered sugar into a bag or lidded container and shake to coat.
2 comments:
That cocoa and spice mix sounds delectable! I have burnt many an expensive organic almond in my time, and would add this tip: when removing from oven, remember they keep on cooking while still hot, so if you don't want them to brown further, remove them from the hot tray and put them on something cool.
Excellent, TYV -- we put them on plates once they're out & will add that to the steps!
TCV
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