Chocolate Honey Roasted Almonds
Yields: about 2 cups
This healthy snack is really easy to make, and it’s such an irresistible combination of sweet, chocolaty, and crunchy! The almonds will keep for at least 2 weeks, if not longer, if stored in an airtight container.
  1. Preheat the oven to 350°F, and line a baking sheet with foil. Arrange the almonds in a single layer on the prepared baking sheet. Bake at 350°F for 6-8 minutes or until fragrant. Let the almonds cool completely to room temperature on the baking sheet.
  2. Once the almonds have cooled, combine the honey, water, and salt in a medium pot. Bring the mixture to a boil over medium-low heat, stirring constantly with a spatula, and continue to cook for about 3-5 minutes until the mixture has reduced by half.
  3. Add the almonds to the pot, leaving the foil on the baking sheet. Stir the almonds until they’re completely coated, and continue to cook, stirring constantly, until the honey mixture has completely reduced, about 4-6 minutes. Transfer the almonds to the foil-lined baking sheet, and spread them out in a thin layer. For best results, try to ensure that the almonds aren’t touching their neighbors. Let the almonds cool completely to room temperature; then let them rest for an additional 30-60 minutes.
  4. Add the cocoa powder to a medium bowl. Carefully pull apart the almonds if they’re stuck together, drop them into the bowl a few at a time, and stir with a fork until they’re coated with cocoa powder.
Notes: For a quick shortcut, roasted lightly salted almonds may be substituted for both the raw almonds and the salt. Skip Step 1 and begin with Step 2.

I haven’t tried either, but it may be possible to substitute agave or pure maple syrup for the honey. Since both are more viscous (liquidy) than honey, the cooking times in Steps 2 and 3 may vary.

{gluten-free, clean eating, low calorie, low carb, paleo}
Recipe by Amy's Healthy Baking at