I "borrowed" the recipe from Martha and played with it
Cocoa- Dusted Almonds
1 -1/2 C Whole Almonds (skin on)
1/4 C Dutch Processed Cocoa Powder
Simple Syrup*
Heat oven to 325 degrees F.
Make simple syrup - in microwaveable bowl mix 2 tbs water to 1 tbs Agave syrup*
Heat for 25 seconds to warm.
In separate plastic bag toss almonds and cocoa together.
Dump dusted almonds into syrup bowl and mix (sometimes I add more cocoa!!)
Spread almonds onto parchment lined baking sheet.
Place tray on center rack of oven
Bake for 10-12 minutes, stirring every 3-4 minutes so all sides are toasted.
Allow almonds to cool to room temperature before eating.
Pack into airtight container for up to 1 week, if they last that long
* if you don't use agave syrup, make simple syrup form equal parts sugar and water, gently heating until sugar melts into a syrup. You can make a larger batch. It stores well and can be used to sweetened iced drinks. I have never made large batches of simple syrup with agave.
1 comment:
YUMM!
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