Spicy Cocoa Almonds Recipes

5 MINUTE COCOA DUSTED ALMONDS

Steps:

• Sift together cocoa powder, cinnamon, and salt in a medium bowl. Set aside.
• Measure the almonds and place in a medium bowl. Set aside.
• In a small saucepan, heat honey and vanilla extract over low heat. Alternately, use microwave to liquefy the honey, about 10 seconds.
• Once the honey mixture is "runny", pour over the almonds. Quickly stir together and combine.
• Quickly combine the honey coated almonds with the cocoa powder mixture and toss gently together until the almonds are dusted with cocoa.
• Can be stored in an airtight jar or container.

SPICY COCOA ALMONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
• Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
• Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

SPICY ALMONDS

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.