Chocolate-Covered Almonds Recipe

Directions

1. 1
   Preheat oven to 325°F and toast almonds on a baking sheet for approximately 6 to 8 minutes.
2. 2
   In a medium saucepan, cook the warm almonds, sugar, water, salt and cinnamon over medium heat until the almonds begin to have a dry and sandy sugar coating. Be sure to stir the almonds constantly to prevent them from caramelizing.<
3. 3
   Spread the sugar-coated almonds onto a baking sheet and place in the refrigerator to cool, approximately 20 minutes.
4. 4
   While the almonds are cooling, melt the chocolate over a double boiler.
5. 5
   Transfer the cooled almonds to a large mixing bowl and add the melted chocolate. Gently stir until completely coated with chocolate, then spread onto a baking sheet.
6. 6
   Place the chocolate-covered almonds in the refrigerator to set, approximately 20 to 30 minutes.
7. 7
   Once the chocolate coating has hardened, transfer the almonds to a large mixing bowl and add the cocoa powder. Gently toss the nuts until well coated. Store in the refrigerator or a very cool, dry place until ready to serve.