Chocolateandcinnamonsugaralmonds Recipes

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ALMOND AND CHOCOLATE CLUSTERS



Almond and Chocolate Clusters image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 24 clusters

Number Of Ingredients 6

1/2 cup (about 3 ounces) toasted slivered almonds
24 individually wrapped caramel candies (about 6 ounces)
1 cup (about 6 ounces) bittersweet chocolate chips
4 to 6 tablespoons cream, room temperature, divided
1 cup (about 6 ounces) white chocolate chips
Special equipment: 2 mini muffin tins

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.
  • Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.
  • Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.

CHOCOLATE AND CINNAMON SUGAR ALMONDS



Chocolate and Cinnamon Sugar Almonds image

This are delightflul little nuggets with layers of flavor. I slightly adapted a Martha Stewart recipe - like all MS recipe's they tend to be a bit fussy, but the results are worth a little fuss. The original called for unblanched almonds - I don't bother and they always get scarffed up. You can skip the chocolate and cocoa steps for simple spiced almonds, also good, but the whole combination is devine! The secret to this not being to much work is the right cooling rack - you want the type that has bars in both directions (open squares), this allows the excess chocolate to drip down but not the almonds. I used two other types which were major pains in the ... , but I liked the almonds so much I bought new racks! These make great gifts packaged up in pretty cellophane bags. You can double the recipe, but don't do more then that at once it gets a bit unwieldy.

Provided by momaphet

Categories     < 4 Hours

Time 2h

Yield 1/2 lb. almonds

Number Of Ingredients 7

8 ounces whole almonds
1/2 cup sugar
2 tablespoons sugar
2 tablespoons water
1/2-3/4 teaspoon ground cinnamon
1/2 lb semisweet chocolate, chopped, bittersweet is good too
6 tablespoons Dutch-processed cocoa powder, maybe more

Steps:

  • Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
  • In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
  • Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
  • Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

Nutrition Facts : Calories 6008.5, Fat 470.7, SaturatedFat 168.9, Sodium 131.5, Carbohydrate 523.8, Fiber 153.6, Sugar 272.9, Protein 167.7

CHOCOLATE ALMOND BONBONS



Chocolate Almond Bonbons image

Make and share this Chocolate Almond Bonbons recipe from Food.com.

Provided by Sharon123

Categories     Candy

Time 26m

Yield 48 cookies

Number Of Ingredients 8

4 ounces sweet baking chocolate
2 tablespoons milk
1/4 cup sugar
3/4 cup margarine or 3/4 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 (3 1/2 ounce) package almond paste

Steps:

  • Heat oven to 350*.
  • In small saucepan over low heat, melt chocolate in milk, stirring occasionally until smooth.
  • In large bowl, beat 1/4 cup sugar and margarine until light and fluffy.
  • Blend in chocolate mixture and vanilla.
  • Stir in flour and salt; mix well.
  • Using rounded teaspoonfuls of dough, shape into ball.
  • Place 2 inches apart on ungreased cookie sheets.
  • Make an indentation in center of each cookie.
  • Fill each with scant 1/4 tsp.
  • almond paste; press dough around filling to cover.
  • Bake at 350* for 9 to 11 minutes or until set.
  • Remove from cookie sheets; roll in sugar.
  • Cool completely.
  • Yield: 4 dozen cookies.

SIMPLE CHOCOLATE-COVERED ALMONDS



Simple Chocolate-Covered Almonds image

Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.

Provided by thedailygourmet

Categories     Ingredients     Nuts and Seed Recipes     Almond Recipes

Time 15m

Yield 8

Number Of Ingredients 3

¾ cup chocolate chips
1 teaspoon coconut oil
8 ounces honey-roasted almonds

Steps:

  • Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
  • Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
  • Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
  • Once dry, store almonds in a resealable container.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 17.8 g, Fat 19.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 38.6 mg, Sugar 8.6 g

CHOCOLATE ALMOND BARS



Chocolate Almond Bars image

Loaded with almond flavor, these chewy bars are one of my husband's favorite sweet treats.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 cup cold butter, cubed
1 can (14 ounces) sweetened condensed milk
1-1/2 cups semisweet chocolate chips, divided
1 egg, beaten
2 cups chopped almonds, toasted
1/4 teaspoon almond extract
1 teaspoon shortening

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

Nutrition Facts :

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