Cookerati

Tomorrow, my husband will work, but I will be working in a different way.  I’m going to make one of his all time favorite treats, Chocolate Covered Almonds.  The recipe can be found on MarthaStewart.com  and is wonderful.  The nuts smell great when you toast them and it brings out the flavor more.  Then a sugar coating and a chocolate coating and finally a cinnamon cocoa powder coat to top it off.  The cinnamon cocoa helps to cut down on the sweetness some.  It does take a while to make, so be sure to have some free time.  I’ve also done this recipe with pecans instead of almonds with great results.

Directions

1. Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through.Watch carefully, because it can go from nicely toasted to burned quickly.  Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
2. In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
3. Place the chocolate in a heatproof bowl and set over a pan of simmering water(I have a double boiler – you can do this in the microwave if you watch it closely). Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
4. Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. (I put mine into a bowl with a lid and shake it, then shake the excess off).  Store in an airtight container for up to 1 month(a cookie tin, or candy tin works nicely).