You know those cocoa dusted almonds you can buy at the store? Yeah – they’re stinkin’ delicious.
When I give them to Annie, she acts like I’ve handed her the moon – and I’m the best mommy EVAH. Cool feeling…not so cool of a feeling when they’re all gone though. Bummer.
Also, it’s not so cool when you read the ingredient label. Yeah. Save yourself and don’t read it. Thanks.
I’ll just tell you that you probably don’t want to know what’s in there. DUDE! They’re COCOA ALMONDS…why do you need to add all that other mess??
Couldn’t you save yourself a buck and nix the weirdo ingredients? This is Stacy, trying to save the big companies some cash. You’re welcome.
So, I says to myself “Self…if you can make Crock Pot Candied Nuts, surely to goodness you can make those silly cocoa dusted almonds for cheaper without said weirdo ingredient list.”
Do you know that self is usually right? So, I did it. I conquered the cocoa almonds – and our family is happy…and full. And two batches of these disappeared in less than a week. Uhhhh, oops?
I used poorganic almonds for this. I like to get mine at Sam’s – but sometimes Walgreens runs a great sale on the Blue Diamond and I get those instead.
I do use already roasted almonds – I haven’t yet made this with raw nuts…so if you do, holler and I’ll update the post. 🙂 Oh – and you can use any nut you like…however, it would cease to be called Cocoa Almonds. Just wanted to insert that.
Also, I’ve tried this two different ways: with egg white and with butter. Hands down, the butter method wins.
They get crunchier and the coating sticks better. And plus, it’s butter. I mean, COME ON. Butter makes everything better…I’m not sure there’s an exception to that rule. On the 8th day, God invented butter. Amen. Biblical stuff here, folks.
Most of these pictures are the egg white method – so, don’t get confused. My final recipe is below.
My pictures got all messed up, so I’m using what I have. If you do get confused, no sweat. I remain in a confused state. Just follow the recipe. And read the recipe all the way through before you make it – that’s the first lesson in cooking, or crocking.
This cooks on high, which as you already know, scares me a bit. Anything that cooks on high or broil concerns me and my smoke detectors. But really, this one
is hard to mess up is pretty easy.
The butter keeps things from burning…unless you cook them for 8 hours. But, I’ve never done anything so preposterous. *wink*
You’ll cook, stir, cook, and then dump. How easy is that?
This recipe is brought to you by the, “I need easy recipes because I burn things Coalition.” I’m a charter member. Wanna join?
Oh, and by the way, this makes the whole house smell like the Hershey Chocolate factory – just wanted to give you a heads up.
Pour out on wax paper and let cool…or leave them alone long enough so they won’t burn the dickens out of your mouth. These will be a regular around here for sure. Easy to make, easy to eat, with no said weirdo ingredients. They aren’t needed.
Dear Nut Company, please discontinue all usage of the weirdo ingredients in your cocoa almonds. I’ve made them at home and they aren’t needed. Actually, nevermind…I can make them at home cheaper than I can buy them from you. Booya, nut company. Booya. Sincerely, Stacy
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Crock Pot Cocoa Almonds
- 2 cups almonds
- 2 tablespoons butter, cut into pieces
- 1/8 teaspoon powdered stevia EXTRACT (or 1/3 cup sugar)
- 1 teaspoon vanilla
- 1-2 tablespoons cocoa powder (we like just one, but you might want them more chocolately)
- Dash salt OR use salted almonds
- Combine nuts, stevia, vanilla, cocoa, and salt in a small crock (I use my 2 quart for nuts).
- Lay pats of butter on top.
- Cover and cook on HIGH for one hour.
- Stir and cook another 30 minutes.
- Stir and pour out on wax paper to cool.
Yield: 2 cups