Cinnamon Almonds and Chocolate Almonds

More low-carb snacks!

cinnamon almondsCinnamon Almonds:  You can’t beat the smell and taste of a cinnamon roll on these almonds.  They are sweet and satisfy the need to munch.  And they are sooooo easy to make.  Here’s the recipe:

1 lb plain, raw, whole almonds (not roasted, not salted, just plain almonds.  Walmart has them, so does Aldi)

2 tbsp. melted butter

2/3 cup of powdered sucralose  (or sugar substitute of your choice that equals 2/3 cup of sugar)

1 tsp salt

1/2 – 1 tsp ground cinnamon (to taste)

1 tbsp vanilla extract

Place everything except butter and vanilla in a large bowl.  Melt butter, mix in vanilla, then pour mixture over almonds and spices.  Stir until well coated, then spread almonds over a cookie sheet.  Bake at 350 for 20 minutes, turning once or twice to make sure almonds are completely coated.  Cool pan on a wire rack.  Store almonds in the refrigerator, because of the butter.


chocolate covered almondsChocolate Covered Almonds:  I took these to a convention once….  the whole bag was gone in one day.  It’s like Puppy Chow for low-carbers.

1 lb plain whole almonds

2 oz semisweet chocolate chips (also could use dark chocolate chips, milk chocolate chips, sugar free ones– whatever)

2 oz unsweetened baking chocolate

1/4 cup baking cocoa

1/4 cup sweetener (stevia, sucralose, erythritol, etc)

Roast the almonds on a cookie sheet sprayed with cooking spray, for 20 minutes at 350 degrees, stirring frequently.  Melt together the semisweet chocolate chips and the baking chocolate.  Put the roasted almonds  in a bowl and pour the melted chocolate over the top.  Mix well.  In a small bowl, combine baking cocoa and sweetener together, then pour over the chocolate almonds.  Stir well to completely coat the almonds in the powder. Pour the coated almonds onto a baking sheet covered with parchment paper.  Cool.  Store in a covered container at room temperature, or can be refrigerated.




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