Chocolate and Cinnamon Sugar Almonds: A Decadent Delight
My grandmother, bless her heart, wasn’t much of a risk-taker in the kitchen. Her repertoire consisted of reliably comforting, if somewhat predictable, dishes. But every Christmas, she would unveil a small, intricately wrapped package filled with these chocolate and cinnamon sugar almonds. The aroma alone – warm cinnamon mingling with rich chocolate – was enough to transport me to a place of pure holiday magic. Those almonds were proof that even the most steadfast cook could surprise you with a little touch of sheer indulgence.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 38 minutes (includes chilling time)
- Yields: Approximately 1/2 lb. almonds
- Dietary Type: Vegetarian (can be made vegan with appropriate chocolate)
Ingredients
- 8 ounces whole almonds
- 1/2 cup granulated sugar
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1/2 – 3/4 teaspoon ground cinnamon
- 1/2 lb semisweet chocolate, chopped (bittersweet works well too)
- 6 tablespoons Dutch-processed cocoa powder, (maybe more)
Equipment Needed
- Rimmed baking sheets
- Parchment paper
- Cooling rack with open squares (bars in both directions)
- Medium saucepan
- Heatproof bowl
- Large bowl
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Spread the almonds in a single layer on a rimmed baking sheet. Toast them in the preheated oven until fragrant, about 10 minutes, shaking the pan halfway through to ensure even toasting. This step enhances the nutty flavor of the almonds, so don’t skip it!
- Line a separate rimmed baking sheet with parchment paper and place the cooling rack on top. The cooling rack with the open squares is key – it allows excess chocolate to drip away. Set aside.
- In a medium saucepan, combine the 1/2 cup sugar, water, toasted almonds, and cinnamon.
- Cook the mixture over medium-high heat, stirring constantly. The mixture will initially look dry. Don’t be discouraged – keep stirring!
- Continue cooking and stirring until the sugar becomes golden, then starts to crystallize, and the almonds are completely coated, about 8 minutes. The sugar will transform from a clear liquid to a thick, caramel-like coating that clings to the almonds.
- Pour the almond mixture onto the parchment-lined baking sheet. Spread the almonds in a single layer.
- Transfer the baking sheet to the freezer or refrigerator to chill for 15 minutes, or simply let cool at room temperature for a longer period. Chilling helps the sugar coating set and makes it easier to work with in the next step.
- Place the chopped chocolate in a heatproof bowl and set it over a pan of simmering water, creating a double boiler. Ensure the bottom of the bowl doesn’t touch the water.
- Stir the chocolate until it is completely melted and smooth. Be patient and stir gently to avoid overheating.
- Remove the chilled almond mixture from the refrigerator (or after fully cooled). Add it to the melted chocolate.
- Stir until the almonds are thoroughly coated in chocolate. Make sure every almond is glistening with chocolatey goodness!
- Spoon the chocolate-coated almonds onto the cooling rack-lined baking sheet. Use a fork to separate the almonds, preventing them from clumping together.
- Place the baking sheet in the refrigerator until the chocolate is set, about 3 to 4 minutes. This quick chill hardens the chocolate, preventing a sticky mess when you add the cocoa powder.
- Place the cocoa powder in a large bowl. Add the chilled almond mixture to the bowl.
- Toss the almonds in the cocoa powder to coat them completely, shaking off any excess. The cocoa powder adds a touch of bitterness that balances the sweetness of the sugar and chocolate. You can always add more cocoa powder if needed.
- Store the chocolate and cinnamon sugar almonds in an airtight container for up to 1 month.
Expert Tips & Tricks
- Toasting the Almonds: Don’t skip toasting the almonds! This process releases their natural oils and intensifies their nutty flavor, creating a more complex taste profile.
- The Right Cooling Rack: The cooling rack with open squares is essential for draining excess chocolate. If you don’t have one, you can use a regular cooling rack lined with parchment paper, but be prepared for a bit more cleanup.
- Chocolate Choices: While semisweet chocolate is recommended, feel free to experiment with different types of chocolate to customize the flavor. Bittersweet chocolate will create a less sweet, more intense flavor, while milk chocolate will result in a sweeter, creamier treat.
- Cooling Time: The chilling time in the freezer or refrigerator is crucial for setting the sugar coating and chocolate. If you skip this step, the almonds may be sticky and difficult to work with.
- Cocoa Coating: For a richer chocolate flavor, use a high-quality Dutch-processed cocoa powder. If you prefer a sweeter coating, you can mix the cocoa powder with a bit of powdered sugar.
Serving & Storage Suggestions
These chocolate and cinnamon sugar almonds are delightful served as a snack, dessert, or edible gift. Present them in small cellophane bags tied with ribbon for a charming homemade touch. They also make a lovely addition to a cheese board or dessert platter.
Store the almonds in an airtight container at room temperature for up to 1 month. While they can be stored in the refrigerator for longer preservation, this may cause the chocolate to bloom (develop a whitish coating), although this doesn’t affect the taste. Freezing is not recommended as it can alter the texture of the almonds.
Nutritional Information
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
| Nutrient | Amount per Serving (approx. 1/4 cup) | % Daily Value |
|---|---|---|
| Calories | 375 kcal | 19% |
| Total Fat | 28 g | 43% |
| Saturated Fat | 10 g | 50% |
| Cholesterol | 0 mg | 0% |
| Sodium | 8 mg | 0% |
| Total Carbohydrate | 30 g | 10% |
| Dietary Fiber | 9 g | 36% |
| Sugars | 16 g | — |
| Protein | 10 g | 20% |
Variations & Substitutions
- Vegan Option: Use dairy-free chocolate to make this recipe vegan. Ensure the cocoa powder is also processed without any animal products.
- Spice It Up: Add a pinch of cayenne pepper to the cinnamon sugar mixture for a subtle kick of heat.
- Nut Variations: Experiment with other nuts, such as pecans, walnuts, or hazelnuts. Adjust the toasting time accordingly.
- Extracts: Add a teaspoon of vanilla extract or almond extract to the melted chocolate for an extra layer of flavor.
- Citrus Zest: Add orange or lemon zest to the cinnamon sugar mixture for a bright, citrusy note.
FAQs (Frequently Asked Questions)
Q: Can I use pre-blanched almonds?
A: Yes, you can use pre-blanched almonds. However, toasting whole almonds adds a depth of flavor.
Q: My sugar mixture is clumping; what did I do wrong?
A: Don’t worry, that’s normal! Keep stirring constantly over medium-high heat, and the sugar will eventually melt and coat the almonds.
Q: Can I skip the cocoa powder coating?
A: Absolutely! If you prefer, you can enjoy the almonds with just the chocolate coating. They’ll still be delicious.
Q: How do I prevent the chocolate from seizing?
A: Ensure that no water gets into the chocolate while melting it. Use a clean, dry bowl and a gentle simmering water bath.
Q: Can I double the recipe?
A: You can double the recipe, but avoid making larger batches as it can become difficult to manage the sugar coating and chocolate.
Final Thoughts
I urge you to try this recipe for chocolate and cinnamon sugar almonds. They’re surprisingly easy to make and are guaranteed to impress. Feel free to experiment with different variations and share your creations with friends and family. Whether you’re looking for a homemade gift or a simple treat, these almonds are sure to bring joy to any occasion. Pair them with a steaming cup of coffee or a glass of your favorite dessert wine for the ultimate indulgence. Happy cooking!