Food recipes
Chocolate and Cinnamon Sugar Almonds
Chocolate and Cinnamon Sugar Almonds Ingredients: nuts, almonds sugars, granulated sugars, granulated water, bottled, generic spices, cinnamon, ground pascha, organic bitter-sweet dark chocolate chips, cocoa, dry powd...
Chocolate and Cinnamon Sugar Almonds
Ingredients:
nuts, almonds
sugars, granulated
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
Directions:
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.
Ingredients:
nuts, almonds
sugars, granulated
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
Directions:
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.