Honey, I’m Nuts for Chocolate!
Two weeks ago, a knock-knock-knock on the door set off my doggie alarm, and the two of us raced to see who could answer it first. (Even with two legs against four, I still won!) An old high school friend stood on the other side. She had tagged along on her husband’s mini road trip and snuck off during his boring work training to visit me!
For those of you who don’t know Mrs. Webb, I highly suggested you become acquainted. Not only is she a complete sweetheart, but she also has a sweet job working in a bakery. Lucky lady!
From our longtime friendship, Mrs. Webb knows about (and understands) my addiction to dark chocolate, so when she handed me a small brown box, I jumped up and down like a little kid. She had bought me two chocolate-covered candies: cashews AND honeycomb!
The honeycomb tasted like a sophisticated Butterfinger!
Since I unashamedly inhaled both as soon as she left, I decided to try making my own. While honeycomb sounded exotic, I lacked the patience to make it and went with the nuts instead. No regrets there—I munched my way through these almonds just as quickly as her cashews!
Dark Chocolate Coated Spicy Candied Almonds
These are wonderful as a gift or a party snack!
½ c whole unsalted almonds
2 tbsp granulated sugar
¼ tsp cinnamon
1/8 tsp chili powder
2 tbsp dark chocolate chips
1/8 tsp shortening
- Line a baking sheet with parchment paper.
- In a medium pan, combine the sugar, cinnamon, and chili powder. Stir constantly over medium-low heat until the sugar dissolves to form a syrup. Add in the almonds, stirring just until coated. Pour onto the prepared pan, and cool 10 minutes.
- While the almonds cool, add the chocolate and shortening to a small microwave-safe bowl. Microwave on HIGH for 20-second intervals, stirring after each, until the chocolate melts.
- Line a separate baking sheet with parchment paper.
- Break apart any clumps of almonds. Holding onto the pointed tip, dip the rounded end of each almond into the chocolate, and place onto the newly prepared pan. Once finished, place the filled baking sheet into the refrigerator to chill until set. (Note: Almonds are best stored in the fridge.)
© Foods for the Soul. Recipe and all images protected. Please obtain my written permission before using images. If republishing this recipe, please rewrite it in your own words or link back to this post.
View Nutrition Information