Quantcast
DECK THE HOLIDAY'S: COCOA CARDAMOM ESPRESSO ROASTED ALMONDS!

Saturday, January 28, 2012

COCOA CARDAMOM ESPRESSO ROASTED ALMONDS!







   This recipe comes from www.mykitchenaddiction.com .  Somehow she has some of the best ideas and recipes around.  I hope you enjoy this one.  Almonds and chocolate in moderate amounts are supposed to be good for you.  So why not bring them both together into one snack.


Cocoa Cardamom Espresso Roasted Almonds




Lately, one of my favorite snacks is roasted almonds. Almost everyone I know loves to munch on nuts (and they’re not so filling that they’ll spoil your dinner!), but I prefer to make my own than buy a can of pre-seasoned nuts. By roasting my own almonds, I have the opportunity to get a bit creative with fun flavors.
This time around, I decided to play around with cardamom (I still can’t get enough cardamom) and cocoa. Who doesn’t love chocolate? To bring out the chocolate flavor, I also added some espresso powder. These not-too-sweet cocoa roasted almonds are bound to be popular with all of your Thanksgiving guests.
Even if you’re not hosting this year, you won’t want to miss this recipe… They’d make a great hostess gift!



Cocoa Cardamom Espresso Roasted Almonds(Makes 3 cups)
  • 1/2 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 1/2 teaspoons ground cardamom
    (for a more subtle cardamom flavor, use just 1 teaspoon)
  • 1/2 teaspoon salt
  • 1 egg white
  • 1 tablespoon vanilla bean paste
  • 3 cups raw almonds
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.





No comments:

Post a Comment