Licorice Chocolate Almonds Recipes

CHOCOLATE ALMOND MILKSHAKES

Steps:

• In a blender, combine the ice cream, milk, yogurt, almond butter, and vanilla. Blend until smooth. Pour into 4 glasses. Using a vegetable peeler, shave the chocolate and place on top of each milkshake. Place a straw in each glass and serve.
• Cook's Note: The chocolate can also be grated or finely chopped.

CHOCOLATE COVERED ALMONDS

Steps:

• Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside.
• In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto prepared pans. Chill in freezer, about 15 minutes.
• Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated. Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds.
• Place cocoa powder and confectioners' sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month.

SIMPLE CHOCOLATE-COVERED 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.

CHOCOLATE ALMONDS

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 three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; 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. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
• 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. Divide between the two cooling rack-lined baking sheets. 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.

LICORICE CHOCOLATE ALMONDS

Steps:

• Roast the almonds on an oven tray in the oven for about 8-10 minutes at 360 F.
• When the almonds are roasted, let them cook off for a bit
• In a small bowl, mix the cocoa and 1/2 tbsp RawSpiceBar's Licorice Salt together
• Melting the chocolate requires a pot and a heat resistant bowl
• Take a pot and fill up half way with water
• Place a heat resistant bowl in the water, the bowl should float
• Chop the chocolate into large pieces and pour it into the bowl
• Slowly heat up the water and let it boil lightly. The chocolate will melt quickly, be careful not to get any water in the bowl or else the chocolate will clump together.
• Pour almonds into the melted chocolate and mix them around
• Use a fork to take out the chocolate covered almonds and place them on a sheet of parchment/ baking paper. Let the chocolate solidify
• Put the chocolate covered almonds into the chocolate melt one more time. This will give them a thicker layer of chocolate. (Feel free to re-melt the chocolate in the above method if needed)
• Take the almonds up and let them cook off - before the chocolate will completely solidify, roll them in the previously mixed cocoa powder and RawSpiceBar Licorce Salt.

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

LICORICE CHOCOLATE ALMONDS

Steps:

• Roast the almonds on an oven tray in the oven for about 8-10 minutes at 360°F.
• When the almonds are roasted, let them cook off for a bit.
• In a small bowl, mix the cocoa and 1/2 tbsp RawSpiceBar's Licorice Salt together.
• Melting the chocolate requires a pot and a heat resistant bowl.
• Take a pot and fill up half way with water.
• Place a heat resistant bowl in the water, the bowl should float.
• Chop the chocolate into large pieces and pour it into the bowl.
• Slowly heat up the water and let it boil lightly. The chocolate will melt quickly, be careful not to get any water in the bowl or else the chocolate will clump together.
• Pour almonds into the melted chocolate and mix them around.
• Use a fork to take out the chocolate covered almonds and place them on a sheet of parchment/ baking paper. Let the chocolate solidify.
• Put the chocolate covered almonds into the chocolate melt one more time. This will give them a thicker layer of chocolate. (Feel free to re-melt the chocolate in the above method if needed).
• Take the almonds up and let them cook off - before the chocolate will completely solidify, roll them in the previously mixed cocoa powder and RawSpiceBar Licorce Salt.