Description
Everything you need to know to create a successful, balanced cheese board. Plus, a recipe for crunchy cocoa almonds, a delightful addition to your spread.
Ingredients
Scale
- 2½ cups raw (unsalted whole almonds)
- ¼ cup powdered sugar
- 2 TB unsweetened real cocoa powder
- 1/8 tsp fine table salt (plus more as desired)
Instructions
- Preheat oven to 350F, with rack on middle position. Spread raw almonds into a single layer on a rimmed baking sheet (unlined.) Bake 10 minutes, stopping once to shake the pan in between bake time. Almonds should be toasty and fragrant, but not burnt. Pour toasted almonds into a large bowl. Add remaining ingredients and stir to completely coat. Spread coated almonds back out onto baking sheet to cool completely.
- Store chocolate cocoa almonds in airtight container up to several weeks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer