Ingredients

• 1/2 cup Semi-sweet Chocolate Chips
• 2 cups Whole Dry Roasted Almonds
• 1 Tbsp Bob’s Red Mill Turbinado Sugar
• 1/2 tsp Kosher Salt
• 1 Tbsp Cocoa Powder
• 1/2 tsp Ground Cinnamon
• 1/8 tsp Chili Powder optional

Instructions

1. Place chocolate chips in a large microwave safe bowl. Melt in the microwave for 2 – 3 minutes, stopping to stir with a rubber spatula every 30 seconds.
2. Add almonds and stir thoroughly to coat the nuts. Add Bob’s Red Mill Turbinado Sugar and salt and stir well.
3. Spread the almonds on a parchment lined sheet tray and let sit until the chocolate is just tacky, about 5 - 10 minutes.
4. Return almonds to the bowl and add cocoa powder and spices; mix well. Store in an airtight container.