Cocoa-dusted Glazed Almonds Recipe | Vegetarian Times Skip to main content

Cocoa-dusted Glazed Almonds

Candying almonds in the oven is easy as long as you keep a sharp eye on them while baking. When the syrup around the almonds turns a darker shade of brown, they’re done. Omit the cayenne if you prefer a nonspicy sweet treat.



Ingredient Line: 
3 Tbs. maple syrup
Ingredient Line: 
2 Tbs. light brown sugar, firmly packed
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1 tsp. salt
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½ tsp. cayenne pepper
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¼ tsp. cinnamon
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2 cups raw almonds
Ingredient Line: 
1 ½ Tbs. cocoa powder


1. Preheat oven to 325°F. Line rimmed baking sheet with parchment paper.
2. Combine maple syrup, brown sugar, salt, cayenne, and cinnamon in saucepan, and bring to a simmer over medium heat. Add almonds, and cook 3 minutes, stirring constantly. Pour almonds onto prepared baking sheet in single layer. Bake 20 minutes, or until almonds are toasted and syrup has become dark brown, stirring occasionally to prevent burning. Stir to separate, then cool.
3. Place nuts in resealable plastic bag with cocoa powder, and shake to coat.

Nutrition Information: 

8 g
Total Fat: 
18 g
Saturated Fat: 
1 g
17 g
0 mg
293 mg
5 g
9 g
Makes 2 cups

Comments on this Recipe

Very tasty! Wanted something slightly heatlhier at the holiday time. A little time consuming, but worth it!

Made these when I needed a quick birthday gift and they were delish! It a great item to have when you want just something sweet but without that awful taste that hangs out long after the moment is gone. They also store in a glass jar very well.

Which cocoa powder?


These are very addicting. Wasn't sure about just the plain cocoa being enough. Thought the slight bitterness of the powder would linger on the tongue too much. I didn't add the cayenne, or cook them as long in the oven (didn't think it was necessary), and the flavor is great. Almost like a brittle when the almonds are cooling. Just toss the chunks in the bag with the cocoa, breaking them apart as you mix them. Soooooo good. Think I'm going to make a second batch just in case they go too fast.



I've made these multiple times, usually omitting the cocoa powder at the end and cutting down on the salt in the syrup (but sprinkling it on prior to baking.) I love them, but the family prefers them without the cayenne.

Great recipe! Now I know how they make the nuts at festivals