Have you ever wanted to be ‘that’ person that brings the simple, yet slightly sassy, hostess gift? A bottle of “Flirt” red wine? Or perhaps step into the kitchen and make a fantastic knock-your-socks-off edible gift for the party planner? Look no more…I found a recipe just for you!
Crunchy Roasted Cocoa Nuts. I have used both pecans and almonds in this particular recipe. The results? Forgiving. Fantastic. Phenomenal.
My first go ’round with these did not go so well. You see, I was in the midst of baking 300 cookies, I smelled of butter and sugar for a week and I was frantically baking off these nuts in the middle of pans of sugar cookies. After all, why not? In the end of it all I would either feel as though I had tackled a huge project…or not.
I was distracted. I had sticks of butter flying into cookie batter and in pans to roast nuts. I miscalculated my measurement. It probably would have worked out…if I had not left the nuts in the oven too long. Whoops. I put myself in a kitchen time out that night. The next day I tried again.
Take two. I had run out of raw almonds and subbed in pecans. It worked! And these beauties were addictive. Super, super addictive. Toasted nuts that are covered in this fantastically sweet, dark cocoa shone through and a little kick from some cayenne finished out the flavor explosion. I did what any person would do in my situation…I packaged them up and gifted many of them away for presents. Ok, I managed to save some for my own snacking pleasure…they did not last, friends. The next time you are in need of an extra special gift try this out! Thanks for reading!
More of Joy's delicious recipes may be found here: http://joythebaker.com/cookbook/
- 3 C. raw almonds
- 6 Tablespoons unsalted butter
- 2 large egg whites
- 1 teaspoon salt
- 1 Cup granulated sugar
- 2 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon cayenne pepper
- Preheat the oven to 350*
- Place the nuts on a rimmed baking sheet and roast for 15 minutes in the preheated oven. When finished, remove the almonds from the baking sheet and allow to cool in a medium sized bowl.
- Add the butter to the baking sheet and melt this in the heated oven for 5-7 minutes. Remove from the oven and set aside.
- In the bowl of a stand mixer add the egg whites and 1/2 teaspoon of salt and, using the whisk attachment, beat on medium speed until frothy. In 1/4 cup increments add the sugar gradually, increasing the mixing speed to medium-high. The egg whites should become white and glossy and form stiff peaks.
- Add the cocoa powder, 1/2 teaspoon salt, and cayenne pepper and beat until well incorporated.
- Pour the egg mixture over the toasted almonds and gently stir together until the almonds are evenly incorporated. Pour the nut mixture on top of the melted butter mixture on the rimmed baking sheet. Spread out this mixture in an even layer. Bake for 30 to 40 minutes, stirring and tossing the almond mixture a few times during baking.
- Remove from the oven and allow to cool completely! Go ahead, sneak a few...I won't tell! These nuts will keep in an airtight container, at room temperature, for up to a week.