Avoiding eggs can be a real challenge sometimes. Almost every recipe I found for cocoa roasted almonds called for using egg whites to coat the almonds before adding the rest of the ingredients. I was even more frustrated by the fact that many of the recipes used artificial sweetener instead of sugar.
I’m trying really hard to avoid artificial sweetener. It’s been pretty easy with the exception of a few recipes here and there. I set out to replicate the cocoa roasted almonds I’ve been buying from the store because the store brand I’ve been buying contains artificial sweetener.
I’m not including the recipe I used because it did not turn out. As you can see in the pictures above, the recipe I used did not include the appropriate baking time. The almonds scorched a bit before they were truly roasted. Also, the coating was not nearly as tasty as the packaged almonds I’ve become addicted to.
My pantry is freshly stocked with a couple pounds of raw almonds so that I can play around with the recipes I’ve been working with. Wish me luck!