Cappuccino Almonds

1/3 cup sugar
2 tsp. cocoa powder
2 tsp. instant coffee powder
1 egg white
1 Tbsp. whipping cream or half and half
2 cups whole blanched almonds

In small bowl combine sugar, cocoa and coffee powder; set aside.

Beat egg white and cream until frothy.

Add almonds; toss to coat. Drain on paper toweling.

Toss almonds with sugar mixture to coat.

Spread in single layer in greased shallow baking pan.

Bake at 300 degrees, 15-20 minutes, until toasted. Cool.

Makes 2 cups
Source: The Almond Board of California