A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Almonds Mocha
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- #56717
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee granules
1 egg white
2 cups whole natural almonds
directions
Preheat oven to 325 degrees F.
In container of electric blender, combine all ingredients except egg white and almonds. Blend 30 seconds, pulsing on and off; set aside.
In large bowl whisk egg white until opaque and frothy. Add almonds; toss to coat. Add sugar mixture; toss gently to coat evenly.
Oil, or coat a baking sheet with vegetable cooking spray. Arrange almonds on baking sheet in single layer.
Bake in center of oven 15 minutes. Gently toss almonds and arrange again in single layer. Continue to bake 15 minutes longer; toss gently. Turn off oven. Leave almonds in oven with door ajar 15 minutes.
Remove from oven; cool completely.
added by
Elenora
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 4, 2009
Very good, easy to make. I added 1/4 t. cayenne pepper and a pinch of salt to bring out the chocolate flavor. I needed a quick snack for a "come over in an hour", and this was a big hit. Oh - I didn't have instant coffee, so I made some coffee dust from whole beans in my coffee grinder, and used a little less than 1 T. Came out great!