6 Tbs. sugar
2 Tbs. unsweetened cocoa powder
1 Tbs. instant coffee granules
1 egg white
2 cups whole natural almonds
Preheat oven to 325 degrees. In container of electric blender, combine all ingredients except egg white and almonds. Blend 30 seconds, pulsing on and off; set aside. In large bowl, whisk egg white until opaque and frothy. Add almonds; toss to coat. Add sugar mixture; toss gently to coat evenly. Oil, or coat a baking sheet with vegetable cooking spray. Arrange almonds on baking sheet in single layer. Bake in center of oven 15 minutes. Gently toss almonds and arrange again in single layer. Continue to bake 15 minutes longer; toss gently. Turn off oven. Leave almonds in oven with door ajar 15 minutes. Remove from oven; cool completely. Store in airtight container up to two weeks.
Calories 249; Fat 18 g; Sat Fat 1.5 g; Mono Fat 1.2 g; Poly Fat 4.4 g; Protein 9 g; Carb 18 g; Fiber 5 g; Cholesterol 0 mg; Sodium 8 mg; Calcium 91 mg; Potassium 309 mg; Vitamin E 9.3 mg* ;