Chocolate and Cinnamon Sugar Almonds

My Delicious Chocolate and Cinnamon Sugar Almonds

As a busy working mom, I’m always on the lookout for recipes that are both delicious and relatively easy to make. These chocolate and cinnamon sugar almonds fit the bill perfectly! I stumbled upon a slightly fussy Martha Stewart recipe, but I adapted it to be more manageable for my everyday life. The result? A truly delightful treat that’s perfect for sharing (or not!).

The key to success here, I discovered, lies in the cooling rack. Don't use just any old cooling rack; you need one with open squares that allow the excess chocolate to drip away while keeping the almonds perfectly in place. I learned this the hard way, going through a few less-than-ideal racks before I found the perfect one. It's a small detail, but it makes all the difference in achieving that perfectly coated, not-too-sticky almond.

What I love most about this recipe is the versatility. You can easily adjust it to your preferences. Want a simpler version? Skip the chocolate and cocoa steps entirely – the spiced almonds alone are incredibly flavorful. Looking for a gift? These are gorgeous packaged up in pretty cellophane bags, perfect for holidays or just to brighten someone's day. They also store well, making them an excellent make-ahead treat.

The process itself is quite straightforward. You start by toasting the almonds to bring out their natural flavor. Then, it's a matter of creating a flavorful sugar coating, chilling the almonds briefly, dipping them in melted chocolate, and finally tossing them in cocoa powder for an extra layer of richness. The whole process takes about 30 minutes, making it a surprisingly quick and rewarding project.

I often make a double batch, enough to enjoy a handful for myself while having plenty left over to share with family, friends, or colleagues. It's a perfect treat for any occasion, from a cozy night at home to a more formal gathering. And let’s be honest, the satisfying crunch and delightful combination of sweet, spicy, and chocolatey goodness are enough to make anyone happy.

The beauty of this recipe lies in its simplicity and adaptability. It's a recipe that allows you to express your creativity in the kitchen without spending hours slaving away. The slight adjustments I made to the original recipe, focusing on simplicity and efficiency, made it perfectly suited for my busy life. And the joy it brings to those who taste them? Priceless. So go ahead, give it a try. I promise you won't regret it. You'll have a delicious and rewarding treat to enjoy, perfect for any occasion and a wonderful way to add a touch of sweetness to your day.

Ingredients you'll need:

• 2 tablespoons water
• 1/2 cup sugar
• 2 tablespoons sugar
• 8 ounces whole almonds
• 1/2-3/4 teaspoon ground cinnamon
• 1/2 lb semisweet chocolate chopped
• 6 tablespoons dutch-processed cocoa powder

Remember: Use a cooling rack with open squares for best results!

Step-by-step

• Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through.
• Line a rimmed baking sheet with parchment paper and place a cooling rack on top; set aside.
• In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring)
• Pour the almond mixture onto the parchment-lined baking sheet.
• Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
• Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted.
• Add the chilled almond mixture, stirring until nuts are thoroughly coated.
• Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork.
• Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
• Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder.
• Store in an airtight container for up to 1 month.