Cinnamon and Chocolate AlmondsHoje para Jantar
180 grams almonds (unshelled)
500 grams sugar
200 milliliters water
2 tablespoons cocoa powder (plus some for sprinkling)
1 cup dessert (cinnamon)
2 tablespoons sugar syrup
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1Put the almonds on a tray and toast in a hot oven for 5 minutes.
2Place 500 g. of sugar, 200 ml of water, 2 teaspoons of chocolate, and the cinnamon in a pan.
3Stir well and cook over high heat until it begins to boil.
4Lower the heat and stir occasionally.
5When the sugar reaches 240ºF (when it starts forming a lot of foam and balls can be made by blowing in the skimmer), add the toasted almonds.
6Remove the pan from the heat and continue to stir.
7The sugar will begin to form balls and to cluster with the almonds.
8Undo the balls of sugar, remove the almonds and put them in a container.
9Cook the remaining sugar in the pan on medium heat until it melts and add the almonds while stirring constantly so it can coat them.
10Keep on low heat so that the sugar does not burn.
11When the sugar is sticking to the almonds, turn off the heat and sprinkle with two tablespoons of sugar while stirring.
12Place the almonds on a tray and separate them from the lumps of sugar.
13Pour the clumps back into the pan and add a small amount of water (50-75 ml).
14When they start to melt, let them make a light caramel, remove from the heat, and add the almonds again.
15Stir until cool.
16Place the almonds on the work surface again and release those that are stuck.
17While they are warm, strain some chocolate and sprinkle them with it.
PER SERVING *
|Calories770Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.