I was really bummed to have to cancel our annual party last month due to heating issues and sickness. More than half of the food was prepped or prepared. We’ve gradually been eating through the cookies and appetizers that I stashed in the freezer, but these almonds got forgotten about in the pantry. It’s a good thing they have a long shelf life.
I love to have some sort of roasted nut as a munchie for the holiday party, and these would have really stood out from other recipes I’ve tried. Sweet, savory, and slightly spicy, I have a hard time staying away from them… which is why the container got put in a corner of the pantry and forgotten about. They’re a little messy to eat, but try them. You won’t regret it.
Spicy Espresso Dark Chocolate Almonds
Adapted from Bell’alimento
- 1 egg white
- 1/4 c. granulated sugar
- 2 Tbs. ground espresso (I like Starbucks Via)
- 1/2 tsp. cayenne
- 1 lb. whole raw almonds
- 1/4 c. cocoa powder
Preheat oven to 250F. Line a baking sheet with parchment paper and set aside.
Whisk together egg white and sugar until combined. Whisk in espresso and cayenne. Stir in almonds until evenly coated. Arrange in a single layer on prepared baking sheet.
Bake for 1 hour. Flip almonds and return to the oven for another 30 minutes.
Remove from oven and allow to cool. Toss in cocoa powder.
Store in an airtight container. (Mine kept for a month.)