Almonds, a favorite nut of mine, are rich in plant omega-3 fatty acids; vitamin E; magnesium; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols. But the health benefits are lessened, when if like me, you call peanut m&m’s protein and eat candied almond by the handful.
Over the holidays, I decided to swap out the store bought for an equally delicious and healthier version of cocoa dusted almonds – sans butter or oil – that still satisfies a salty sweet tooth.
This couldn’t be easier to make or more delicious!
Preheat oven to 350 degrees. In a medium size bowl, combine almonds and all ingredients. Stir so that almonds are fully coated. Taste and adjust for a more chocolatey or cinnamon-y flavor. Scatter on a parchment paper covered pan. Bake for 15 minutes. Remove from oven; almonds will have a glossy sheen and feel slightly sticky. Sprinkle with salt and allow to cool for approximately 5 minutes. Enjoy!
The Daily Batch 