Sweet and spicy espresso dark chocolate almonds are an irresistible munchie to serve during fall and winter entertaining.
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.)
This recipe makes 1 lb. of nuts.