Cocoa-Roasted Almonds

1. 1

   Preheat oven to 350 degrees F. Spread almonds in a single layer on a rimmed baking sheet.

2. 2

   Roast almonds for 15 minutes, then remove from oven and transfer to a large bowl to cool completely.

3. 3

   Place butter on rimmed baking sheet; return to oven until butter is melted, about 5-7 minutes.

4. 4

   Remove from oven and set aside.

5. 5

   In a large bowl or bowl of a stand mixer, whisk egg whites and 1/2 teaspoon salt on medium speed until egg whites are frothy.

6. 6

   Gradually add sugar.

7. 7

   Increase speed to medium high and whisk until egg whites begin to form stiff peaks.

8. 8

   Add remaining 1/2 teaspoon salt, cocoa powder and chili powder and whisk until well combined.

9. 9

   Pour egg white mixture over cooled almonds and stir to combine.

10. 10

    Spread almond mixture in a single layer over melted butter on baking sheet.

11. 11

    Return to oven and bake 30-40 minutes, stirring almonds every 10 minutes, until done.

12. 12

    Remove from oven and let cool completely.

13. 13

    Almonds will stay fresh in an airtight container at room temperature for up to 1 week.

14. 14

    Recipe adapted from Joy the Baker Cookbook.

* Per serving · 4 servings · Values may vary.

No additional tips available.