Both of my kids are candy fanatics. They can not get enough. I am predicting that my daughter will still go trick or treating when she is in college. Of course, I am not a fan of letting them eat too much candy.
I made these almonds thinking that it is a sweet treat for my family but also has some nutritional value. It is the perfect afternoon snack.
These roasted almonds are not as sweet as the ones you can purchase at street fairs and carnivals. They don’t have the thick candy coating which I admit everyone loves. But they do have a thin layer of honey and cinnamon topped off with a dusting of bittersweet cocoa. It is just the right amount of sweetness for me and the kids loved them as their after school snack.
You can make a large batch of these and store them in an air tight container. I would rather give my kids these over candy any day.
- ¼ cup honey
- 1 teaspoon cinnamon
- dash of salt
- 16 ounces raw almonds
- 1 TBS cocoa powder
- 1 TBS superfine sugar
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium sized non stick frying pan, heat the honey on low heat. Mix in the cinnamon and salt.
- Stir in the almonds and continue to stir until they are completely coated.
- Spread the coated almonds onto the parchment paper in one layer. Roast for 10 minutes, stirring once or twice during cooking time. Make sure the almonds do not burn. Cool for 10 minutes.
- Mix together the cocoa and sugar in a zip lock bag. Add the almonds and shake until they are completely coated with the cocoa mixture.
- Store in a sealed container.