Who needs plain ol’ almonds when you can jazz ‘em up with cinnamon and chocolate? This quick snack is great after school, on the road, or packaged in a pretty jar with ribbon as a gift. Delicious and portable!
1 tsp cinnamon
¼ tsp arrowroot starch
2 tsp + 1 tsp cocoa powder
½ tsp sea salt
2 TBSP pure maple syrup
2 cups raw almonds
Makes 2 cups
In a small bowl, mix together the cinnamon, arrowroot starch, 2 tsp cocoa powder, and sea salt. Set the mixture aside.
Measure the maple syrup into a medium-sized bowl, and set it aside.
In a large skillet, toast the almonds over medium-high heat, stirring almost constantly, until the nuts are slightly toasted and hot, 5-8 minutes.
Add the almonds to the maple syrup, and toss to coat the nuts.
Sprinkle the cocoa powder mixture over the almonds, and stir to coat the nuts evenly.
Spread the almonds in a single layer on a parchment-lined baking sheet. Let them cool completely.
Once cooled, place the almonds in a zip-top bag. Sprinkle 1 tsp cocoa powder over the almonds, seal the bag, and shake it gently to coat the nuts.
Store the almonds in an airtight container, or freeze them until ready to use.
