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!
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.
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.
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com