Chocolate Coated Almonds

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.