AuthorHeather WallaceCategorycandiesDifficultyBeginnerI don't generally crave the candy bars in the checkout aisle at the grocery store...but this past year I discovered that Dove has chocolate covered almonds that are dusted with cinnamon that I cannot resist.
Unfortunately they sell them in the checkout aisle of my local store and I give in to the temptation every so often. They are so delicious!! I can't get enough of them.
This is my spin on making them at home but instead of dusting with just a bit of cinnamon I go all out and dust them in my Mexican spice blend. Try not to eat the whole bowl if you make these.
In a small bowl combine 1 tablespoon plus 1/4 teaspoon of ground cinnamon, 1/4 teaspoon ancho chili powder, and 1/4 teaspoon of cayenne pepper. Stir until well combined and set aside.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water.
Add 6 ounces of chopped dark chocolate to the bowl and stir occasionally until melted. Remove from heat.
Toss 1 1/2 cups of roasted almonds into the bowl with the melted chocolate and quickly stir to coat in the chocolate.
Transfer the coated almonds to a baking sheet lined with parchment paper.
Using two forks, quickly separate almonds as best you can.
Refrigerate for 20 minutes on the baking sheet to allow the chocolate to harden.
Remove the almonds from the refrigerator and fold the parchment paper in on itself to loosen the chocolate.
This way any almonds stuck together break apart.
In batches, place almonds in a small bowl and sprinkle with Mexican spice mixture.
Shake off excess spices by placing almonds in a mesh sieve and shaking lightly.
Repeat with remaining almonds.
Store in an airtight container in the refrigerator for up to 4 weeks.
Ingredients
Directions
In a small bowl combine 1 tablespoon plus 1/4 teaspoon of ground cinnamon, 1/4 teaspoon ancho chili powder, and 1/4 teaspoon of cayenne pepper. Stir until well combined and set aside.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water.
Add 6 ounces of chopped dark chocolate to the bowl and stir occasionally until melted. Remove from heat.
Toss 1 1/2 cups of roasted almonds into the bowl with the melted chocolate and quickly stir to coat in the chocolate.
Transfer the coated almonds to a baking sheet lined with parchment paper.
Using two forks, quickly separate almonds as best you can.
Refrigerate for 20 minutes on the baking sheet to allow the chocolate to harden.
Remove the almonds from the refrigerator and fold the parchment paper in on itself to loosen the chocolate.
This way any almonds stuck together break apart.
In batches, place almonds in a small bowl and sprinkle with Mexican spice mixture.
Shake off excess spices by placing almonds in a mesh sieve and shaking lightly.
Repeat with remaining almonds.
Store in an airtight container in the refrigerator for up to 4 weeks.