Chocolate Coated Almonds

  • Active Time 10m
  • Total Time 20m

Makes 4 cups (Serves 8)

Mrs. Giovanna De Luca, Casal Thaulero Winery


  • 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 over in the mix. Cook for 3-4 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.

RecID 1654

nutrition information per serving

568 calories; 37g total fat; 0mg cholesterol; 2mg sodium; 54g carbohydrates; 10g fiber; 16g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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