Chocolate Covered Almonds
½ cup almonds, roasted
2 ounces dark chocolate, bittersweet or semi-sweet chocolate, chopped
Place a metal bowl of chocolate on top of one inch of water in a small saucepan.
Bring water to a low simmer; stir chocolate until melted. Remove pan from heat. Working quickly, mix almonds in with the melted chocolate. Let dry on waxed paper, and serve.
To roast almonds: Spread almonds on an ungreased baking pan. Place in 350º F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Cinnamon Glazed Almonds
1⁄3 cup butter
2 egg whites
Pinch of salt
1 cup sugar
3 cups whole natural California almonds
4 tsp cinnamon
Preheat oven to 325º F. Place butter on jellyroll pan; place in oven to melt butter (about seven minutes). Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating into stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto jellyroll pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes until almonds are crisp.
Serve warm or at room temperature. Store cooled almonds in airtight container up to two weeks.
From the Almond Board of California
