Chocolateandcinnamonsugaralmonds Recipes

Steps:

• Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside.
• In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto prepared pans. Chill in freezer, about 15 minutes.
• Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated. Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds.
• Place cocoa powder and confectioners' sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month.

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

Steps:

• Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
• In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
• Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
• Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

Steps:

• Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes.
• When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone.
• The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring.
• Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are.
• Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve.

Steps:

• In a big microwave bowl, heat honey at low power (10 %) for 1 minute or until melted. Add cinnamon and almonds and mix well to coat them. Spread almonds on a baking sheet with greased parchment paper.
• Bake in a preheated oven of 350 F for about 15 minutes or until almonds are golden (shake one time). Put the baking sheet on a grill and shake the almonds. Let cool completely (the mixture will get hard). Broke the almond mixture in pieces and put in a bowl. Add salt and mix.

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.