Ingredients
- 12 oz. (343 g) of semi-sweet baking chocolate
- 4 cups (960 ml) of raw, whole almonds
- 2 cups (480 ml) of granulated sugar
- 6 tablespoons (90 ml) water
- 1 1/2 teaspoons (7.5 ml) salt
- 1 1/2 teaspoons (7.5 ml) cinnamon
- 4 tablespoons (60 ml) cocoa powder
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryDutch Oven - Cast Iron
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 325°F/162°C.
Step 2
Place almonds in an XL Disposable Drip Pan and roast in the EGG for approximately 10-12 minutes; remove almonds and set aside.
Step 3
Remove the convEGGtor and set the EGG for direct cooking at 400°F/204°C.
Step 4
Mix the sugar, salt and cinnamon in a Big Green Egg Dutch oven. Add roasted almonds and water. Stir to combine. Place Dutch Oven - Cast Iron on the EGG and cook. Stir constantly until the liquid cooks down and almonds are coated with a semi-dry sugar coating.
Step 5
Spread the almonds out evenly on a sheet pan and refrigerate for 20 minutes. While the almonds are cooling, melt the chocolate. Add the almonds to the melted chocolate and stir until evenly coated.
Step 6
Spread the coated almonds out evenly on a sheet pan lined with wax paper and place back into the refrigerator for 30 minutes to set. Once cooled, break the almonds apart and toss them with cocoa powder. Enjoy!
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