Author Notes
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
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Ingredients
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1 tablespoon
egg white
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1/4 cup
granulated sugar
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2 teaspoons
ground cinnamon
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2 teaspoons
natural unsweetened cocoa powder
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1 1/2 cups
sliced almonds
Directions
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Heat oven to 300ºF.
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Coat almonds with egg white in a medium bowl until the almonds are evenly covered.
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Add the remaining ingredients to the almonds and stir until the almonds are completely covered with the spices, sugar and cocoa.
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Spread the almonds on an ungreased cookie sheet.
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Bake for 30 minutes.
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Cool and store in an airtight container.
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