Fancy flavored and roasted almonds are pricey. but such good-for-you, delicious and filling snacks. The thing is, Mr Almond, I can zip you up in cocoa and coffee to munch on for a whole lot cheaper.
So instead of cringing at the price tag in the nut aisle and then walking away disappointed (is that just me?), reroute to the bulk section. Roast these up in fifteen minutes and toss with finely-ground coffee and dutch-processed cocoa for a deeply-flavored, savory-sweet crunchy snack.
Simple & easy to do – especially since I did all the hard work for you (; (I may have gone through six + trials to get these perfect… There were a lot of subpar roasted nuts around here for a bit).
These mocha roasted almonds are great for road trips or plane rides, picnics, parties, or giving as gifts to the coffee-lovers in your life. They are also a great morning snack – munch on a few and you will have strength to make those fancy pancakes you’ve had your eye on.
- 1/2 cup unroasted almonds
- 1 tablespoon maple syrup
- 1/2 tablespoon finely ground coffee
- 1 tablespoon cocoa powder
- 1 teaspoon fine sea salt
- 1 tablespoon brown sugar
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- In a medium-sized bowl, mix the almonds with the maple syrup and sea salt. Arrange in one layer on the baking sheet. Roast for 15 minutes.
- Meanwhile, in a medium-sized bowl, mix together the ground coffee, cocoa powder, and brown sugar. If your coffee is still a little granulated, whiz the whole mixture in a food processor until powdery. Return to the bowl and set aside.
- When the almonds are done, remove from the oven and immediately add to the coffee mixture and toss well until evenly coated. Let cool -- they might be a little chewy but will get crunchier when cool. Store in a plastic bag or sealed container for a week or two (they will be fine after that but won't taste as fresh).