Swiss Cocoa Almonds

By ctozzi

Ingredients

• 2/3 cup (150 mL) sugar
• 1/3 cup (75 mL) water
• 3 cups (750 mL) whole blanched almonds, toasted
• 1/4 cup (50 mL) Dutch process cocoa powder
• 1/4 tsp (1 mL) fine salt

Preparation

Step 1

1. Line a baking tray with parchment, and grease lightly.

2. Bring sugar and water to a boil over high heat and cook until sugar reads 248ºF (120ºC) on a candy thermometer. If you do not have a candy thermometer, test by spooning a little hot sugar into a cup of tepid water - sugar is set when it creates a "thread" when pulled between your fingers. Add almonds all at once and stir with a wooden spoon. Reduce heat to medium and continue cooking and stirring - sugar will turn white and frosty. After about 5 minutes, sugar will re-melt and caramelize roughly over almonds. Turn almonds onto a baking sheet and spread to cool.

3. Place cooled almonds into a re-sealable bag with cocoa powder and salt, and toss to coat. Package as desired. Almonds can be prepared up to 3 weeks in advance and stored in an airtight container at room temperature.


Makes 3 cups (750 mL)