Cocoa Crusted Almonds
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 103.1
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 0.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
View full nutritional breakdown of Cocoa Crusted Almonds calories by ingredient
Introduction
like the Blue Diamond 100cal packs... but cheaper. Super easy! Nutritionally comparable to the commercial packs except WAY LESS SALT and slightly higher fiber and protein, not terribly significant. like the Blue Diamond 100cal packs... but cheaper. Super easy! Nutritionally comparable to the commercial packs except WAY LESS SALT and slightly higher fiber and protein, not terribly significant.Number of Servings: 17
Ingredients
-
5g olive oil (1t)
276g almonds (~pint, I filled up a coffee mug.)
1t vanilla extract
16g molasses (~1T)
20g cocoa
Tips
See also Hot Wing Almonds (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1657305). These are riffs off of Alton Brown's Ginger Almonds (http://www.foodnetwork.com/recipes/alton-brown/ginger-almonds-recipe/index.html).
Directions
Heat the oil in a large shallow pan over medium heat.
Add almonds and toss to coat with the oil. Shake (or manipulate with a spatula) every minute or so until the almonds are toasted. The smell is a big tip off, but I usually wait until I see an almond with a little burned/black on it.
Meanwhile combine the molasses and vanilla extract in a large bowl. Add toasted almonds to this bowl and toss to coat. Most of the liquid should stick to the almonds. You may want to repeat the heat/liquid/toss process once more but don't let them get dry. They should be sticky.
Add the cocoa and stir until almonds are combined. They may be hot so let them cool before putting them up.
Serving Size: 18g or 15 almonds
Add almonds and toss to coat with the oil. Shake (or manipulate with a spatula) every minute or so until the almonds are toasted. The smell is a big tip off, but I usually wait until I see an almond with a little burned/black on it.
Meanwhile combine the molasses and vanilla extract in a large bowl. Add toasted almonds to this bowl and toss to coat. Most of the liquid should stick to the almonds. You may want to repeat the heat/liquid/toss process once more but don't let them get dry. They should be sticky.
Add the cocoa and stir until almonds are combined. They may be hot so let them cool before putting them up.
Serving Size: 18g or 15 almonds