The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate Covered Almonds

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Roasted almonds covered in milk chocolate and coated with cocoa powder.

Ingredients

  • 2 cups Almonds, Raw
  • 4 ounces, weight Chocolate, Milk Or Dark, Chopped
  • ⅓ cups Unsweetened Cocoa Powder

Preparation

Preheat oven to 300 F. Line a baking sheet with parchment paper, spread the almonds evenly across the pan and roast them for 15 minutes, flipping halfway through. When done remove them from the oven and set aside.

In a microwave safe bowl, add chocolate and microwave it in 30 second intervals, stirring in between, and continuing until chocolate is melted. This took me one minute. Be careful not to burn the chocolate. You could also melt the chocolate in the top of a double boiler.

Add almonds into the melted chocolate and mix until all the almonds are coated in chocolate.

In a medium bowl add cocoa powder. Add a handful of the chocolate covered almonds at a time. Mix until all of the almonds are covered in cocoa powder. Shake off the excess cocoa powder. I did this by picking up the almonds and bouncing them from my one hand to the other, then placing them back onto parchment paper. Do the same to remaining almonds. Please note: do not cover all of the almonds with the cocoa powder at the same time, or you will end up with a big chocolate mess. You’ll need to do this in batches. (Trust me!)

Let the chocolate set up. Then store the chocolate covered almonds in an airtight container at room temperature for up to a month.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Herbed Beet Yogurt Dip
Profile Photo by Danielle Cushing in Appetizers
Herbed Beet Yogurt Dip with dill, mint, and chives---a healthy dip...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Apple Gruyere Stuffed Mushrooms
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
Apple and Gruyere stuffed mushrooms are an amazing appetizer for fall....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegetable Dill Dip
Profile Photo by Jen @ Peanut Butter and Peppers in Appetizers
A creamy, healthy vegetable dip, made with Greek yogurt and mayonnaise...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Turkey and Mushroom Quesadillas with Beer-Pickled Jalapenos
Profile Photo by Justine Sulia (Cooking and Beer) in Appetizers
The perfect use for that leftover turkey from Thanksgiving, these quesadillas...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy