1. Preheat oven to 275°; spray rimmed baking pan with cooking spray.
2. In large bowl, whisk egg white until foamy; whisk in maple syrup, cocoa powder, espresso powder and ½ teaspoon salt. Fold in almonds; spread in single layer on prepared pan. Bake almonds 30 minutes or until dry and crisp, stirring every 10 minutes. Makes about 2¼ cups.
3. Cool almonds completely in pan on wire rack; store in an airtight container up to 5 days.
- 18 g Fat
- 1.5 g Saturated
- 0 mg Cholesterol
- 154 mg Sodium
- 11 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 3 g Added Sugars
- 8 g Protein
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Nutritional Information
- 18 g Fat
- 1.5 g Saturated
- 0 mg Cholesterol
- 154 mg Sodium
- 11 g Carbohydrates
- 4 g Fiber
- 5 g Sugars
- 3 g Added Sugars
- 8 g Protein
Directions
1. Preheat oven to 275°; spray rimmed baking pan with cooking spray.
2. In large bowl, whisk egg white until foamy; whisk in maple syrup, cocoa powder, espresso powder and ½ teaspoon salt. Fold in almonds; spread in single layer on prepared pan. Bake almonds 30 minutes or until dry and crisp, stirring every 10 minutes. Makes about 2¼ cups.
3. Cool almonds completely in pan on wire rack; store in an airtight container up to 5 days.