Publisher Photo
Publisher Photo
When looking for nut-mix recipes, I stumbled across this one and altered it a bit. Once you start nibbling, it’s hard to stop! —Rebekah Beyer, Sabetha, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min. + cooling

Ingredients

  • 6 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 tablespoon instant coffee granules
  • 1 large egg white
  • 2 cups unblanched almonds

Directions

Place the sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground; set aside.
In a small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with sugar mixture and toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan.
Bake at 325° for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container. Yield: 2 cups.
Originally published as Mocha Almonds in Country Woman Christmas Annual 2012, p59

Nutritional Facts

1/3 cup: 338 calories, 25g fat (2g saturated fat), 0 cholesterol, 23mg sodium, 23g carbohydrate (15g sugars, 5g fiber), 12g protein.

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  • 6 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1 tablespoon instant coffee granules
  • 1 large egg white
  • 2 cups unblanched almonds
  1. Place the sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground; set aside.
  2. In a small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with sugar mixture and toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan.
  3. Bake at 325° for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container. Yield: 2 cups.
Originally published as Mocha Almonds in Country Woman Christmas Annual 2012, p59

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