Mocha Almonds for National Nut Day!!!

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Mocha Almonds

Okay people, I know Mondays are not good.  Really, not good at all.  But we have reason to celebrate!!  Yes, you know what I’m talking about – it’s National Nut Day!!  And if that wasn’t good enough news, there’s even better news, new research shows that almonds may have fewer calories than they originally thought!   I am all over that! 

I don’t know about you, but I tried the whole “The French don’t snack between meals and they don’t get fat” thing.  Unfortunately, I am not French.  Perhaps the French do not eat breakfast at 6:00 am and then eat lunch  almost 6 hours later at 11:45 like I do.  I can’t go 6 hours without a snack.  Oh, I can, but it’s not a pretty sight. 

So, my favorite snack???  Nuts.  Well, almonds to be exact.  I love them.  A small handful really does satisfy me on so many levels.  It’s crunchy…can be sweet (especially if you try this recipe), and the fat in them really satisfies me and makes me feel full. 

Now, I have to admit that I haven’t made this recipe (both recipe and photo courtesy of the Almond Board of California), but I plan to, because it sounds amazing.  Unfortunately I have been really busy and haven’t had a chance, but I couldn’t let National Nut Day go buy without sharing it with you!! 

Mocha Almonds

6 Tbs. sugar
2 Tbs. unsweetened cocoa powder
1 Tbs. instant coffee granules
1 egg white
2 cups whole natural almonds

Preheat oven to 325 degrees. In container of electric blender, combine all ingredients except egg white and almonds. Blend 30 seconds, pulsing on and off; set aside. In large bowl, whisk egg white until opaque and frothy. Add almonds; toss to coat. Add sugar mixture; toss gently to coat evenly. Oil, or coat a baking sheet with vegetable cooking spray. Arrange almonds on baking sheet in single layer. Bake in center of oven 15 minutes. Gently toss almonds and arrange again in single layer. Continue to bake 15 minutes longer; toss gently. Turn off oven. Leave almonds in oven with door ajar 15 minutes. Remove from oven; cool completely. Store in airtight container up to two weeks.

Doesn’t that sound wonderful?!  For even more lovely nutty recipes check out, The Almond Board.

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  1. says

    almonds are currently my fourth favorite nut behind pistachios, macadamias, and cashews. however, i’ve never had mocha almonds, and i suspect that might scoot them a bit higher on the list. :)

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