Time: 1 hour, plus freezing time. Caramel-roasted almonds covered in chocolate make the ultimate finger food.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spray a baking pan with cooking spray and set aside. Mix corn syrup, granulated sugar, and 2 tbsp. water in a 4-qt. pot. Bring to a boil; boil 2 minutes.

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  • Reduce heat to medium-high, add nuts, and cook, stirring continuously; syrup will crystallize into sugar around nuts and become very sandy. Keep cooking and stirring until sugar starts to melt again and caramelize, about 5 minutes. When nuts smell toasted and all sugar has caramelized and is medium brown, remove from heat. Stir in butter. Carefully pour hot nuts onto prepared baking pan (reserve pot).

  • Spray tines of 2 forks with cooking spray. Using forks, stir and separate nuts until cool. Freeze nuts on pan 30 minutes.

  • Meanwhile, add 3 in. water to reserved pot; bring to a boil. Remove from heat. Put chocolate in a medium metal bowl and set bowl over pot. Let sit, stirring occasionally, until chocolate is melted.

  • Transfer nuts from freezer to a medium bowl. Pour half the melted chocolate over nuts; stir well to coat. Return nuts to baking sheet, spreading out and separating them. Return nuts to freezer until chocolate has set, about 20 minutes. Repeat with remaining melted chocolate.

  • Divide nuts between 2 bowls. Sift cocoa over first bowl, tossing gently to coat nuts. Repeat with second bowl, using powdered sugar instead of cocoa. Store nuts separately in airtight containers up to 2 weeks.

  • Note: Nutritional analysis is per 1/4-cup serving.

Nutrition Facts

114 calories; calories from fat 60%; protein 3.1g; fat 7.5g; saturated fat 1.4g; carbohydrates 10g; fiber 1.8g; sodium 16mg; cholesterol 4.2mg.
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