Mole Roasted Almonds

By Thom Underwood - December 16, 2015


Mole Roasted Almonds

Mole roasted almonds with chocolate and chilies are the perfect crunchy and slightly sweet snack!
Course: Snacks
Servings: 4 Cups


  • 1 Egg White
  • 1 Tablespoon water
  • 4 Cups Raw Almonds
  • 2 Tablespoons unrefined Brown Sugar
  • 1 1/2 Ounces Dark Chocolate finely grated with a microplane grater
  • 2 Tablespoons Cocoa Powder
  • 1 Tablespoon Chile Powder
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Flaky Sea salt


  • Preheat oven to 300 degrees. Lightly oil a rimmed baking sheet.
  • In a large bowl, beat egg white and water until frothy. Stir in almonds.
  • In another large bowl, whisk together sugar, chocolate, cocoa powder, chili powder, cinnamon, cayenne and sea salt. Using a slotted spoon, remove almonds from egg white mixture and place in the chocolate mixture. Stir to combine and coat the almonds.
  • Pour the almonds onto the baking sheet and spread evenly. Bake 30-40 minutes, stirring every 15 minutes until crispy.
  • Remove from oven, set aside to cool. Once cool, store covered at room temperature.
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