Spiced Chocolate Almonds

Almond Board of California
Serve these spicy delicious almonds alone, or mix them with 2-3 cups of popcorn.
2 cups


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1 large egg white
1 teaspoon vanilla extract
2 cups whole natural almonds
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin


Preheat oven to 225°F. Line a baking sheet with parchment paper. Place egg white in a large stainless steel bowl; whisk until frothy. Whisk in vanilla. Add almonds and gently toss until completely coated. Place remaining ingredients in a bowl and toss until well combined. Add sugar mixture to the almonds, a quarter at a time, and gently toss until well coated. Transfer almonds to the prepared sheet and arrange in a single layer. Bake for 15 minutes, then stir and bake for 15 more minutes, or until coating is lightly colored and dried out. Remove from oven and immediately loosen with a metal spatula. Cool before serving.

Nutrition information per serving:
Calories 136, Cholesterol 0 mg, Total fat 9 g, Fiber 2 g, Saturated 0.7 g, Calcium 52 mg, Monounsaturated 5.7 g, Magnesium 53 mg, Polyunsaturated 2 g, Sodium 81 mg, Carb 12 g, Potassium 163 mg, Protein 4 g, Vitamin E 5 mg

Created date

October 2009