Chocolate Almond Spoons Recipes

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

Steps:

• Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
• Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed baking sheets; bake, stirring every 20 minutes, until almost dry, about 1 hour. Let cool on sheets on wire racks.

Steps:

• Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
• In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
• Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
• Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.