Candied Cocoa Almonds Recipes

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5 MINUTE COCOA DUSTED ALMONDS



5 minute Cocoa Dusted Almonds image

In a nutshell (sorry, I couldn't resist) there are so many reasons to love almonds and this recipe for these 5 minute Cocoa Dusted Almonds is a great one!

Provided by Maria Vannelli RD

Categories     Snack

Time 5m

Number Of Ingredients 6

2 tablespoons cocoa powder
¼ teaspoon ground cinnamon
pinch Himalayan sea salt
2 cups whole raw unsalted almonds
1 teaspoon honey
1/2 teaspoon vanilla extract

Steps:

  • Sift together cocoa powder, cinnamon, and salt in a medium bowl. Set aside.
  • Measure the almonds and place in a medium bowl. Set aside.
  • In a small saucepan, heat honey and vanilla extract over low heat. Alternately, use microwave to liquefy the honey, about 10 seconds.
  • Once the honey mixture is "runny", pour over the almonds. Quickly stir together and combine.
  • Quickly combine the honey coated almonds with the cocoa powder mixture and toss gently together until the almonds are dusted with cocoa.
  • Can be stored in an airtight jar or container.

Nutrition Facts : ServingSize 23 almonds, Calories 188 kcal, Carbohydrate 8 g, Protein 6 g, Fat 15 g, SaturatedFat 1 g, Fiber 4 g, Sugar 1 g

COCOA ALMONDS



Cocoa Almonds image

These almonds make a great low-sugar snack and satisfy a sweet tooth. They are great to set out on a table for healthy munching for both kids and adults!

Provided by cbuck

Categories     Lunch/Snacks

Time 20m

Yield 2 cups, 14-16 serving(s)

Number Of Ingredients 5

2 cups almonds
1 tablespoon olive oil
2 tablespoons date syrup
1/2 teaspoon sea salt
1 tablespoon cocoa powder

Steps:

  • Stir all ingredients, except cocoa, together. Spread evenly on cookie sheet and bake at 350 for 15 minutes. After nuts have cooled a bit, pour them into bowl and toss with cocoa to coat.

Nutrition Facts : Calories 126.7, Fat 11.3, SaturatedFat 1, Sodium 150, Carbohydrate 4.4, Fiber 2.3, Sugar 1, Protein 4.2

SPICED CANDIED ALMONDS



Spiced Candied Almonds image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 35m

Yield 4 cups

Number Of Ingredients 8

Peanut or canola oil
4 cups almonds
1 cup plus 1 tablespoon confectioners' sugar, sifted and divided
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 tablespoon cocoa powder
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
  • Bring a large pot of water to a boil. Add almonds and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add 1 cup sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
  • Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
  • In a small bowl, stir together cayenne, cinnamon, cocoa, remaining 1 tablespoon sugar, a pinch of salt, and pepper.
  • While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.

CHOCOLATE COVERED ALMONDS



Chocolate Covered Almonds image

Provided by Food Network

Categories     dessert

Time 50m

Yield 5 1/2 cups

Number Of Ingredients 6

2 cups granulated sugar
1 cup water
3 1/2 cups whole unblanched almonds
Bittersweet chocolate, tempered
Milk Chocolate, tempered
Cocoa Powder

Steps:

  • Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes.
  • When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone.
  • The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring.
  • Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are.
  • Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve.

CANDIED ALMONDS



Candied Almonds image

This is a favorite with my father. They taste so good warm! Substitute any type of nuts you prefer.

Provided by Darla K

Categories     Appetizers and Snacks     Snacks     Kids

Time 35m

Yield 8

Number Of Ingredients 4

½ cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups whole almonds

Steps:

  • Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 32.7 g, Fat 18 g, Fiber 4.6 g, Protein 7.6 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 26.7 g

CANDIED ALMONDS



Candied Almonds image

Make and share this Candied Almonds recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Fruit

Time 30m

Yield 2 cups

Number Of Ingredients 4

1/2 cup water
1 1/2 cups sugar
1 teaspoon cinnamon (or more to taste)
1 lb almonds, with skins

Steps:

  • Bring water, sugar and cinnamon to a boil;stirring constantly.
  • Add almonds and toss to coat.
  • Remove almonds with slotted spoon.
  • Arrange on greased baking pan.
  • Bake at 350 for 20 minutes, basting twice with reserved syrup.
  • Cool.
  • Store airtight.

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