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Old 08-27-2013, 07:55 AM   #1
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Homemade Cocoa Almonds

I love those Cocoa Roast Almonds, but I am getting completely away from Splenda and Acesulfame Potassium (any artificial sweetener).

Original ingredients: Dry Roasted Almonds, Modified Food Starch (potato), Natural and Artificial Flavors, Cocoa Powder (processed with alkali), Salt, Acesulfame Potassium, Sucralose.

Trying to figure out how to make my own.

Dry Roasted Almonds, Cocoa Power (dark), salt, ???--- but what to use to bind and how to prepare. Any ideas?

Thanks!
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Old 08-27-2013, 08:28 AM   #2
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there is a recipe out there on how to make coated nuts using egg whites as a binder...I'm sure you could sprinkle cocoa on these or add it into the egg white mixture
makes 1 pound
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup sweetener of choice I use erythritol and I don't use a cup...I just sprinkle it on before baking
3/4 teaspoon salt
1/2 teaspoon ground cinnamon if you like

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

I made my white very frothy and tossed the nuts...I didn't think this would work but I have done it with pecan and almond and it works great.
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Old 08-27-2013, 10:22 AM   #3
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I came up with this recipe a few years ago:



COCOA COATED NUTS VARIATION
2 ounces pecans, about 3/4 cup *
2 ounces almonds, about 3/4 cup *
1 egg white
Generous pinch salt
1/8 teaspoon vanilla
1/2 cup granular Splenda or equivalent liquid Splenda
2 tablespoons cocoa, sifted

In a small bowl, whisk the egg white with a fork until frothy. Whisk in all but the nuts until as well blended as possible. The mixture will be very thick and almost dry. Add the nuts and stir with a rubber spatula until they are well coated. Spread the nuts on a nonstick foil lined baking sheet. Bake at 325║ for 15-20 minutes until the coating has set and becomes crisp. Cool then break apart before eating. Store in an airtight container at room temperature.

Makes 4 servings or about 4 1/2 ounces

* You can use any kind of nuts for this but you'll have to adjust the counts. I used finely chopped pecans and sliced almonds because that's all I had on hand.

With granular Splenda:
Per Serving: 204 Calories; 18g Fat; 6g Protein; 9g Carbohydrate; 3.5g Dietary Fiber; 5.5g Net Carbs

With liquid Splenda:
Per Serving: 192 Calories; 18g Fat; 6g Protein; 6g Carbohydrate; 3.5g Dietary Fiber; 2.5g Net Carbs

This version came out a lot more like the Emerald Cocoa Roasted Almonds than my original recipe. The coating is much drier than my previous version. The extra cocoa really boosted the chocolate flavor too. Because the coating mixture comes out so much thicker with the extra cocoa in it, you'll really have to toss the nuts in it well to get them evenly coated. It won't seem like there is enough coating but there is.
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Old 08-27-2013, 11:48 AM   #4
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I can vouch for Linda Sue's Recipe above, it's great.
I don't know if you consider stevia, xylitol or erythritol to be artificial sweeteners, they are derived from natural sources; plants, tree bark, yeast culture; but you could use them instead of splenda, or you could use a bit of honey if you want to afford the sugars added.
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Old 08-28-2013, 09:20 AM   #5
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Thanks LindaSue....I didn't think to search your site....Love you recipes!!
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Old 08-28-2013, 09:22 AM   #6
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Quote:
Originally Posted by metqa View Post
I can vouch for Linda Sue's Recipe above, it's great.
I don't know if you consider stevia, xylitol or erythritol to be artificial sweeteners, they are derived from natural sources; plants, tree bark, yeast culture; but you could use them instead of splenda, or you could use a bit of honey if you want to afford the sugars added.
Yes, I am moving to stevia (learning about it), xylitol and erythritol, or a combination of them.

Thanks for your input!!
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