Friday, December 23, 2011

Cappuccino Almonds

Cappuccino Almonds

2 to 2-1/2  Cups  Almonds
1/2  Cup  Powdered Sugar

1  Tablespoon  Cocoa Powder
1  Tablespoon  Instant Coffee
2/3 Cup Semi-Sweet Chocolate Chips

Toast the Almonds in a shallow baking pan at 350* for 12 minutes, stirring occasionally.   Set aside to cool.

While the Almonds are toasting:  Sift together the Powdered Sugar, Cocoa Powder, and Instant Coffee, set aside.

While the Almonds are cooling:  Melt the Chocolate Chips in a large glass bowl in the microwave, about 1-2 minutes, stirring frequently.

Stir the toasted Almonds into the melted Chocolate Chips, mixing well with a fork until completely coated.  Carefully pour the Powdered Sugar mixture over the Chocolate Almonds, stirring until the Chocolate is completely covered with Sugar and Almonds are well separated.   Spread Almonds onto a parchment-covered baking sheet in a single layer.  Chill until the Chocolate is firm.

We received this recipe in a newsletter from a Realtor many years ago.  So simple and easy to make, and fun to give, too!   When I was making this yesterday, I ran out of 'ordinary' instant coffee (I was making a 10-X batch).  I filled in the remainder with Starbucks VIA Mocha-flavored instant coffee--Oh, yum!  A pouch of the VIA contains just slightly under 2 Tablespoons instant coffee; I used 3 pouches to measure a heaping 1/4-cup.  Enjoy!

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