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Chocolate Coated Almonds

Source: Gatherings & Celebrations
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Makes 4 cups (Serves 8)
Mrs. Giovanna De Luca,
4 cups whole unbleached almonds
1 1/2 cups sugar
1/3 cup water
1/2 cup unsweetened cocoa, sifted
Preheat the oven to 400 degrees F.

Spread the almonds out on a baking sheet and toast for 10 minutes, until lightly browned. Cool slightly.

In a medium heavy-bottomed saucepan, stir the sugar and water together with a wooden spoon. Bring the mixture to a boil, and cook until it turns clear, about 2 minutes. Add the cocoa, and stir well to dissolve. Add the nuts, and continue to stir constantly, turning the nuts oven in the mix. Cook for 3 to 4 minutes, until the sugar recrystallizes to a sandy texture that coats the nuts. Be careful not to overwork the nuts or the sugar will fall off. Pour the nuts out onto a baking sheet and spread to cool.

Pick the cooled nuts off the sheet to separate them from the excess sugar, and serve at room temperature. Store in a sealed plastic bag at room temperature.

Serving size = 1/2 cup

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 cups (Serves 8)
Calories: 568
Sodium: 2mg
Fiber: 10g
Carbohydrates, Total: 54g
Protein: 16g
% Cal. from Fat: 59%
Fat. Total: 37g
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