I am not afraid to admit I am hopelessly and utterly addicted to chocolate covered almonds. Specifically these from Trader Joe’s. I can pinpoint the addiction to my first batch a student gave me. Priced right at $3.99 they are just exactly what I feel they should be valued. Under $5 is a magical thing. But somehow my shopping budget has been edging towards higher rather than lower and maybe my waistline too.
When you think about it the ingredients are simple and I have them in abundance at home. Why not make them? So I did. I’m not sure what I did the first time I made them. It was months ago and apparently wasn’t a success because you didn’t hear about it and I don’t even remember the process. More recently I searched the wonderful web and came across this tutorial on Greatist.
I adapted this recipe barely, by cutting it in half and using honey instead of agave and using more salt. This can easily be made vegan if you swap the honey for maple syrup. These don’t taste the same as the Trader Joe’s almonds, they are far less sweet which might not be a bad thing. I find my chocolate fix is satiated and I’m trying to consume less sugar these days. Though if you want to really sweeten these babies add granulated sugar to almonds before baking.
- 1 cup almonds
- 1 TBS Honey
- 1.5-2 tsp salt
- 1 TBS Cocoa Powder
- Preheat oven to 350F and prepare a cookie sheet with parchment paper.
- In a large bowl pour the honey and salt over the almonds and mix well.
- Spread almonds onto cookie sheet and bake for 10 minutes stirring occasionally.
- Remove from oven and return to bowl stirring cocoa powder in.
- Cool and enjoy!