Cocoa Cardamom Espresso Roasted Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup Splenda 1 tbsp Cocoa powder1/2 tbsp Vanilla Extract 1/2 tbsp. Coffee Extract 1 large Egg white1 1/2 tsp ground Cardamon 1/2 tsp Kosher Salt1 cup Walnuts, pieces or chips 1 cup Pecans, halves 1 cup Almonds, whole
Preheat your oven to 275°F. Line a baking sheet with a silicon liner or parchment paper, and set aside.
In a small mixing bowl, combine the sugar, cocoa powder, espresso powder, cardamom, and salt. Whisk to remove any lumps.
In a larger mixing bowl, whisk together the egg white and vanilla bean paste until frothy. Add the almonds and toss in the egg mixture. Pour the sugar and cocoa mixture into the almonds and stir until the almonds are evenly coated.
Transfer the almonds to the prepared baking sheet, and spread into an even layer. Roast for about 40 – 45 minutes, stirring every 10 – 15 minutes. Cool on the baking sheet, continuing to stir occasionally. Store in an airtight container.
Serving Size: Makes 8 servings
In a small mixing bowl, combine the sugar, cocoa powder, espresso powder, cardamom, and salt. Whisk to remove any lumps.
In a larger mixing bowl, whisk together the egg white and vanilla bean paste until frothy. Add the almonds and toss in the egg mixture. Pour the sugar and cocoa mixture into the almonds and stir until the almonds are evenly coated.
Transfer the almonds to the prepared baking sheet, and spread into an even layer. Roast for about 40 – 45 minutes, stirring every 10 – 15 minutes. Cool on the baking sheet, continuing to stir occasionally. Store in an airtight container.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 200.3
- Total Fat: 19.1 g
- Cholesterol: 0.0 mg
- Sodium: 52.0 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 3.2 g
- Protein: 5.3 g
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