These crunchy sweet Mocha Candied Almonds are a great snack. Lightly sweet with a nice crunch, these make a perfect gift for Mother’s Day or Christmas. And everyone loves an old-fashioned homemade candy treat!
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Sweet, crunchy candied almonds coated in a mouthwatering coffee and chocolate candy crust … guaranteed to make your house smell fantastic! These are perfect as a snack, or to give away as a gift!
Here’s how to make them
All you need in a handful of ingredients and a little patience. The almonds need to roast for about an hour to achieve maximum crispiness. But don’t worry; it’s mostly hands-free for that hour.
Toast the raw almonds for extra crunch
Beat egg white until frothy
Stir in sugar and spices
Mix in the toasted almonds
Spread out onto parchment lined baking sheet
Bake 50 minutes, stirring every 10 minutes
Great for gift giving!
Everyone appreciates something homemade, and no one will be able to resist the sweet crunch of these nuts!
The recipe is easily doubled or tripled if you want to give lots away as gifts. Simply use the servings slider on the recipe card to adjust the ingredient amounts.
Package up these bad boys by tying a pretty ribbon around the jar/bag and give them away as gifts during the holidays or for Mother’s Day. Mom will love them!
These are perfect for hostess gifts or for a cookie exchange as something different.
If you like to give homemade gifts – everyone will love you. I mean really, really love you.
Can I use another nut?
Substitute any type of nuts you prefer.
Walnuts, pecans, cashews, or hazelnuts would be great!
How to store candied nuts
Make sure you let your almonds cool completely at room temperature before packing them up. This makes sure there is no residual moisture in the nuts that can cause them to get sticky or cause the nuts to soften during storage.
Once cooled, pack them in an air-tight container or zip top bag, and keep for up to one week at room temperature.
For most of my baking and cooking now I use (affiliate link) Special Dark Cocoa Powder. It has a nice mellow dark chocolate flavor and a pretty dark color.
If you don’t have Special Dark Cocoa Powder, regular cocoa powder works just great.
Want to learn more about the differences in cocoa powders? I have some research into the ingredient that’s science-y and cool nerdy.
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Mocha Candied Almonds Recipe
Mocha Candied Almonds
- Preheat oven to 350° F. Spread raw almonds on parchment lined cookie sheet. Toast in oven until fragrant and browned, about 10 minutes, but be sure to keep an eye on them so they don’t burn. When almonds are toasted, remove them from the oven and turn the oven down to 250° F.
- Using a hand held mixer or a stand mixer, whisk egg whites and salt until frothy. Pour in sugar, coffee liquor, espresso powder, and cocoa powder. Whisk until thick and foamy.
- Fold toasted nuts into the sugar mixture. Spread mixture onto the parchment lined cookie sheet. Bake in the 250° F oven, stirring every 10 minutes, for 50 minutes, or until nuts are dried and crispy. Let cool on the baking sheet for 10 minutes.
If you’re making a double batch, you’ll want to spread the almonds on two cookie sheets so they don’t crowd the space. Rotate the trays halfway through baking as well.
Nuts can be stored in an air-tight container or zip top bag, and keep for up to one week at room temperature.