Spicy Dark Chocolate Espresso Roasted Almonds post is sponsored by Lavazza. I was compensated for my time. Opinions are my own.
The holidays are here which means we’re all seriously BUSY running around like chickens with our heads cut off. Between the shopping, the planning, the cleaning the COOKING things are just NUTS. Literally! These spicy dark chocolate espresso roasted nuts are perfect for snacking and YES even holiday gift giving!
I don’t know about you but I love EDIBLE GIFTS. I’d much rather have some tasty treat vs. an ugly Christmas sweater that’s never going to see the light of day (well unless there’s an ugly Christmas sweater party to go to). Amen? These chocolatey caffeinated bursts of bliss come together quickly. A few tosses of ingredients and then you’ll just pop them into a low oven for a bit. Before you know it you’ll be getting your snack on.
You all know how much I love my coffee and about my wicked sweet tooth. This snack covers all of those obsessions in one beautiful bite with a little extra kick in the pants for good measure. You’ll probably want to make a double batch of these because they aren’t going to last long. Once you start snacking, it’s hard to stop. Good thing almonds are good for us eh?
Spicy Dark Chocolate Espresso Roasted Almonds.
TIP: Make sure you let the almonds COOL completely before tossing them into the cocoa powder. If not you’ll have a melted mess on your hands. Not that that’s a horrible thing if you plan on eating them yourself. Just have some napkins ready. You know we like options so if spicy isn’t your thing (gasp) then just leave the kick out of the pan.
- 1 egg white
- 1/4 cup granulated sugar
- 2 tablespoon ground espresso
- 1/2 teaspoon cayenne powder
- 1 pound whole raw almonds
- 1/4 cup cocoa powder
- Preheat oven to 250 degrees. Line a rimmed baking sheet with a silpat or parchment paper.
- In medium bowl, lightly whisk egg whites and sugar until well combined. Add espresso, cayenne and almonds and toss until coated.
- Transfer almonds to baking sheet. Spreading them out to form a single layer.
- Bake for approximate 1 hour. Carefully remove from oven and flip almonds using a spatula. Return to oven and cook for an additional 30 minutes.
- Allow almonds to cool completely.
- Transfer to a bowl. Add cocoa powder and toss to coat. Store almonds in an airtight container.
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We would love to see them!