This recipe's inspiration came from Betty Crocker's Cookbook. I choose to use sliced spiced almonds along with cocoa powder, cinnamon, nutmeg and sugar. This is a great treat that is low carb. When I first made this recipe, I used Splenda, but for this version I decided to use real sugar. —chrissyb
1 1/2 cup
natural unsweetened cocoa powder
1 1/2 cups
In This Recipe
Heat oven to 300ºF.
Coat almonds with egg white in a medium bowl until the almonds are evenly covered.
Add the remaining ingredients to the almonds and stir until the almonds are completely covered with the spices, sugar and cocoa.