Chocolate Glazed Marcona Almonds

Products Used

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48

55

Ingredients

2 tablespoons hot water
2 tablespoons cocoa
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons butter
1 tablespoon corn syrup
1 pound roasted Marcona Spanish or regular raw almonds

Directions

Preheat oven to 325°F.
Line a shallow baking pan with foil; grease foil.
Combine hot water, cocoa, sugar, butter and corn syrup. Bring to a boil over medium heat; stirring constantly. When mixture comes to a boil; remove from heat.
Stir in almonds; mixing until well combined. Spoon onto a foil-lined greased pan.
Bake for 15 minutes, stirring every 5 minutes.
Let cool; break into pieces. Store in a tightly covered container.

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