Last week, Clyde and I were chatting about what’s coming up in October when I realized that I had totally dropped the ball on coming up with a recipe this month. When I said this, Clyde mentioned how much he liked the chocolate covered almonds my mom had given us a year or so ago. We dreamed up how we would change the flavors up a bit, and today I got busy trying to make up a batch.
I pulled out all the ingredients we thought of, and messed around with proportions a bit until I ended up with this tasty batch of almonds. It came together very quickly, and offered layers of flavor that I don’t remember in the commercial version. Plus, this is one of those great recipes that you can easily change up according to your own taste. If you don’t like heat, just leave out the cayenne. Don’t like cinnamon? Just leave it out. Wanna use honey instead of maple syrup? Go for it, and use it in the same proportions. I did try leaving out the powdered sugar, but the chocolate turned out to be pretty bitter without it so I don’t recommend the sugar-free version.
I recommend serving these nuts with brunch, a weeknight dessert, or perhaps alongside a few savory nibbles at the next meeting you attend where you’ve been asked to provide snacks. They are quick to put together and everyone will rave about the flavors. The hearty texture of these nuts will pair perfectly with our Yadkin Creek or just about any other red wine.
Enjoy, and as always, let me know if you make this and what you thought of it in the comments below. Cheers!
- 2 Tablespoons maple syrup
- 1 Tablespoon
- Yadkin Creek wine
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon ground cayenne pepper
- 1 teaspoon ground cinnamon
- ¼ cup powdered sugar
- 1½ cups almonds
- Stir the Yadkin Creek and maple syrup together in a small sauce pan and bring the mixture to a boil. Boil for about 30 seconds, then turn off the heat, and set the saucepan aside while you go on to the next step.
- In a large jar or a ziplock bag, add the cocoa, cinnamon, cayenne, and powdered sugar. Seal and shake to mix seasonings together.
- Add the almonds to the saucepan with the wine mixture. Stir to coat all the nuts with the liquid.
- Spoon the almonds into the jar/ziplock bag, being careful not to pour in much extra liquid if there is any leftover. Then seal shut and shake to coat the nuts with the cocoa mixture.