We went to a waterpark last weekend, so we were in the grocery store looking for treats and something caught my eye: cocoa roast almonds. They looked delicious. But, they were about $8 for 11 oz, and I still had over 2 lbs of plain almonds at home. So, like any self-respecting baker girl, I left them on the shelf and went straight to the computer when I got home to figure out how to make them myself! I found a promising-looking recipe on a low-carb site here, but the portions are quite off to me. (The basic idea is what I went with.) I ended up doing it in two batches to make them not touch as much, but it would work in one batch, you'd just have to break it apart more after.
*Update 7/12*: I bought some of these today because they were like $4 at Target, and we vote that mine are better. Theirs have a thinner coating and, according to Dan, are "more crunchable" but you can taste the splenda, which isn't my favorite.
*Update 8/17*: We finally finished eating the store-bought ones. Mine were gone in a week. Theirs in over a month. Mine are definitely better.
Serves: 8 Time: about 25 min.
2 cups whole almonds
1 egg white
1/4 cup sugar
1/2 cup cocoa
- Preheat oven to 325. In a medium bowl, fluff the egg white with a fork until it is nice and frothy (like soap suds - takes 1-2 minutes)
- Mix in sugar and cocoa
- Pour in almonds, coat with egg white mixture
- Spread out on a tinfoil-covered pan (or a silicone mat, I bet that would work even better). I ended up doing it in two batches because my pan was a bit small. Bake 15 minutes, until coating is dry.
- Remove from oven, let cool until touchable and break apart any clumps. Let cool completely before storing in an air-tight container.
Nutrition info per serving: Cal: 175 Fat: 12.4g Carbs: 14.4g Protein: 6.5g