Chocolate And Cinnamon Sugar Almonds - cooking recipe

Ingredients

8 ounces whole almonds
1/2 cup sugar
2 tablespoons sugar
2 tablespoons water
1/2 - 3/4 teaspoon ground cinnamon
1/2 lb semisweet chocolate, chopped, bittersweet is good too
6 tablespoons Dutch-processed cocoa powder, maybe more

Preparation

Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside.
In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool.
Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.