It's Secret Recipe Club time of the month again. This month has been absolutely insane for me. In just two weeks (after this post) I'll be moving from Virginia to California. As I write this, we've already packed 14 boxes of books and other things. Our dressers are gone and hopefully some random craigslist folks will get our bookshelves and table soon. I won't be posting much in July (and I'm taking a break from SRC for that month also). It's an exciting wonderful adventure and I'm looking forward to posting some new recipes from Los Angeles. I'm glad to be moving back to California (not so glad that it's to LA, but I'm sure things will get better). It's scary and wonderful and I know things are going to be a great adventure. The only part that sucks is that my husband is going back to school, so we will be poor....very very poor...
This month, my blog was The Heritage Cook by Jane. I decided to make her Spicy Cocoa Pecans which I opted to substitute for almonds instead (you know, moving and using your non-perishable goods and all). I knew I wanted to make one of her "Chocolate Mondays" recipes (it is Monday after all) and these sounded not too sweet. These almonds really were wonderful. They were the perfect combination of salty and sweet. They satisfy every craving and are a great snack.
I made a 1/3 recipe because I only had 2 pounds of almonds, but 6 lbs wouldn't be too many, especially for a family. These are that addictive.
Jane, thank you so much for this wonderful recipe! I will surely make it again and again
- 2 lbs almonds
- 10 oz sugar
- 1/4 oz cocoa powder
- .75 oz salt
- 1 Tbsp cinnamon
- 1/2 tsp cayenne pepper
- 1 oz egg white
- .5 oz water
- Preheat oven to 300 degrees. Mix almonds with all other ingredients and pour onto a silpat mat
- Cook almonds for about 30 minutes, stirring every 5 minutes or as needed until sugar has hardened. Let cool completely before separating and packing in airtight container.
One year ago: Almond Biscotti
Two years ago: Tofu Chocolate Pudding
Three years ago: Japanese Potato Salad
Four years ago: Mushroom Risotto
Five years ago: Grapefruit Cake with Avocado Frosting