This is a simple snack or easy dessert. And they “remind me of gourmet chocolate-covered nuts (you know, the kind you once bought for $15 a pound),” writes Joy Bauer in “Slim & Scrumptious.”
Dark Cocoa Almonds
1 egg white
1 teaspoon vanilla
2 cups unsalted raw almonds, skins on (see note)
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/8 teaspoon kosher salt
Preheat the oven to 275 degrees. Line a large baking sheet with aluminum foil, and coat the foil with oil spray.
In a large bowl, combine the egg white and vanilla and whip until very frothy. Add the almonds to the bowl and stir until they are completely soaked in egg white, about 2 minutes. (Note: This recipe was tested with hazelnuts with good results.)
In a small bowl, stir together the sugar, cocoa powder and salt until thoroughly mixed. Add the sugar-cocoa mixture to the almonds,a nd stir until the dry ingredients are completely incorporated and evenly coat the almonds (no dry powder should remain at the bottom of the bowl).
Pour the almonds onto the prepared baking sheet, and use a spatula, spoon or your hands to spread them in a single even layer. Bake for 25 minutes on the middle oven rack.
Using a spatula, flip the almonds over in small batches and bake for 15 minutes.
Cool for at least 15 minutes. Break the almonds apart before serving. Store in an airtight container. (Note: The nuts tasted better the second day.)
Nutritional analysis: 212 calories, 7 g protein, 13 g carbohydrate, 14 g total fat, 1 g saturated fat, 0 cholesterol, 4 g fiber, 35 mg sodium
Makes 8 (1/4 cup) servings.
From “Slim & Scrumptious” by Joy Bauer