Chocolate candied nuts with almonds
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 124, total fat 5 G., saturated fats 1 G., proteins 2 G., carbohydrates 21 G., fiber 2 G., cholesterol 0 mg, sodium 31 mg, sugar 18 G.
Calories 124, total fat 5 G., saturated fats 1 G., proteins 2 G., carbohydrates 21 G., fiber 2 G., cholesterol 0 mg, sodium 31 mg, sugar 18 G.
This chocolate almond candy can be stored for up to 5 days, even longer in the refrigerator. So, make a double batch to enjoy and give to friends—handmade candies are always a welcome gift. Alkaline cocoa gives the candy a rich chocolate flavor and an almost black color, making it look very impressive. Break it into random pieces and place them in bags.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups unsalted whole almonds, lightly chopped
- 1 tsp unsalted butter, room temperature, plus extra for greasing the baking sheet
- 1/3 cup alkalized cocoa powder
- 0.5 tsp of soda
- 1.5 cups of sugar
- 0.5 cup light corn syrup
- Special equipment: silicone baking mat, large pastry spatula
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Recipes with similar ingredients: almond, corn syrup, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the almonds on a rimmed baking sheet and toast, stirring once, for about 10 minutes; set aside.
- Place a silicone baking mat on a rimmed baking sheet (or line the baking sheet with foil and lightly grease it with butter). Grease an offset spatula with butter. Combine the cocoa and baking soda in a small bowl.
- Combine the sugar, corn syrup, and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side of the pan. Heat over medium heat, stirring gently with a wooden spoon, until the sugar dissolves. Increase the heat to high and cook until the mixture reaches 300°F (154°C).
- Remove the pan from the heat and whisk in the cocoa until smooth. Stir in the toasted almonds with a wooden spoon. Working quickly, pour the hot mixture onto the prepared baking sheet and spread it as thinly as possible with a buttered spatula. Cool for 5 minutes, then remove the candied nuts from the baking sheet. Let cool completely and break into pieces. Store the grillage at room temperature in a tightly sealed container for up to 5 days..
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