Description
Crunchy + sweet + chocolatey + spicy roasted, magical nuts.
Ingredients
- 3 cups Raw Whole Almonds
- 6 Tablespoons Unsalted Butter
- 2 Large Egg Whites
- 1 teaspoon Salt
- 1 cup Granulated Sugar
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 pinch Chipotle Chili Powder Or Cayenne Pepper
Preparation
Preheat oven to 350ºF. Spread almonds in a single layer on a rimmed baking sheet. Roast almonds for 15 minutes, then remove from oven and transfer to a large bowl to cool completely.
Place butter on rimmed baking sheet; return to oven until butter is melted, about 5-7 minutes. Remove from oven and set aside.
In a large bowl or bowl of a stand mixer, whisk egg whites and 1/2 teaspoon salt on medium speed until egg whites are frothy. Gradually add sugar. Increase speed to medium high and whisk until egg whites begin to form stiff peaks. Add remaining 1/2 teaspoon salt, cocoa powder and chili powder and whisk until well combined.
Pour egg white mixture over cooled almonds and stir to combine. Spread almond mixture in a single layer over melted butter on baking sheet. Return to oven and bake 30-40 minutes, stirring almonds every 10 minutes, until done. Remove from oven and let cool completely.
Almonds will stay fresh in an airtight container at room temperature for up to 1 week.
Recipe adapted from Joy the Baker Cookbook.
