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Thread: Cocoa Roasted Almonds?

  1. #1
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    Feb 2011
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    Cocoa Roasted Almonds?

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    I got a container of Emerald brand cocoa roasted almonds the other day, and absolutely love them. Has anyone ever tried making them themselves? I'm betting that they would be even better without "Modified Food Starch (potato)", "Natural and Artificial Flavors", "Acesulfame Potassium", and sucralose. And maybe more cocoa powder.

  2. #2
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    Those things are like crack. They are so good. I try to avoid them since I'm trying to lower my nut consumption and because of the added ingredients. I think the coating texture would be hard to replicate, but the flavor should be pretty easy. Maybe coat the almonds in coconut oil and then mix in some cocoa powder with splenda/truvia? I don't know, I haven't learned much in the baking/confectionery realm.

  3. #3
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    Quote Originally Posted by yodiewan View Post
    Those things are like crack.
    I can't have them in the house. Their salt and pepper cashews are pretty damn good too. You can roast your own fairly easily and control the ingredients but I typically don't bother.
    Wheat is the new tobacco. Spread the word.

  4. #4
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    Try Blue Diamond's cinnamon roasted ones. They are even better!

    I don't think I can have nuts in the house, period. They're just too yummy to stay out of trouble with.
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  5. #5
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    I've never tried this, but I remember reading that a good way to make flavourings stick to nuts is by coating them with egg whites.

    I don't really like those almonds because they have a strange 'off' taste to me (guess it's the sucralose?), but I do love the idea of cocoa powder + nuts. What I really like is the unsweetened carob almonds in the bulk section at whole foods - http://www.sunspire.com/products/bul...-carob-almonds
    Less-than-stellar ingredients, but I loooove the flavour.

  6. #6
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    Cool suggestion Enamel. I think egg whites would work great for this. I have some in-shell hazelnuts in the fridge that i need to eat at some point. I might cocoa-coat some of them.

  7. #7
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    Feb 2011
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    So, I'm thinking as an experimental starting point, to put a batch of dry roasted almonds on a cookie sheet, brush with egg white, coat liberally with dutch process cocoa (I don't think a sweetener should be necessary), and stick in the oven for a bit.

    If and when I actually do this, I'll report back.

  8. #8
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    do cocoa & cinnamon together! Mmm, spicy chocolate...
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  9. #9
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    I have done this and it works well. I do add in a little powdered sugar to the cocoa though. Blasphemy.

  10. #10
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    Mar 2011
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    North Texas
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    Those things ARE like crack. To quote my good friend "I feel like I'm cheating on my husband when I eat these!"
    Jillian
    Strict Vegetarian going primal as of 3/2011. This is a tough row to hoe!

    So far I am down:
    • 6lbs
    • 1% BMI
    • 1" in my waist
    • 2.5" at my belly button
    • 1" in my hips

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