After the classic version and the Alchermes version of almonds, today I give you the recipe to prepare almonds with cocoa. It is an ancient Abruzzese recipe, more precisely from Teramo, truly delicious.
To make almonds with cocoa, you only need four ingredients: water, sugar, cocoa, and almonds, the absolute stars of this specialty.
As I already explained in the article dedicated to the classic version, almonds with cocoa should not be confused with Sassi d’Abruzzo. These also represent a typical sweet of Sant’Egidio alla Vibrata, in the province of Teramo. Although similar in appearance, they are obtained through a long process that takes between 24 to 36 hours.
The almonds with cocoa (or interred almonds) are therefore a imitation of Sassi d’Abruzzo. A homemade version that is certainly simpler and faster to prepare.
Almonds with cocoa resemble the famous praline almonds or candied almonds, of French origin. However, do not confuse them with the similarly named Puglian almonds, an equally delicious but different typical sweet.
Abruzzese praline almonds are gluten-free and lactose-free, so they can be enjoyed even in case of intolerances.
The version I propose today is with cocoa. Visually, these almonds covered in cocoa sugar look like real buried pebbles, hence their name.
But enough chatter! Let’s see together how to prepare the interred almonds with cocoa.
Read to the end, you will find useful tips for making this recipe and a little gift for you ❤️
Other typical Abruzzese recipes I recommend you try:
- Cost: Economical
- Rest time: 30 Minutes
- Portions: about 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/4 cup water
- 1 cup sugar
- q.b. orange zest (not essential)
- 1 tbsp unsweetened cocoa powder
- 2/3 cup almonds (with skin)
- 1/2 tsp ground cinnamon (only if you like it)
Tools
- Skillet
- 2 Wooden Spoons
- Parchment Paper
Steps
Before starting, here are some really useful tips to get perfect interred almonds!
It is preferable to use wide pans to mix the ingredients well without them spilling out.
I recommend using two wooden spoons to stir and mix during preparation.
For this typical dessert, whole almonds with skin are used.
Some prefer to toast them first, while others use them untoasted. I prefer to use them as they are, without toasting, to avoid them becoming too hard.
As always, every family has its method and recipe; the one I propose today is mine 😉
Let’s start!
In a large skillet, pour the sugar, water, and unsweetened cocoa powder.
To flavor the almonds, I use orange zest and half a teaspoon of cinnamon.
It is not essential to add these two ingredients; you can use just orange zest, just cinnamon, or neither!
Turn on the heat and dissolve the sugar by stirring with the spoon.
As soon as the mixture boils, add the almonds WITH THE SKIN.
Some make this dessert with peeled almonds, but I’ve always used them with the skin.
Don’t worry if foam forms at this point; it’s normal!
Stir occasionally, staying nearby because it is necessary to keep everything under control.
When the water has completely evaporated, you’ll have a dry mixture, and from this moment on, the most important part begins!
You will need to stir continuously with the wooden spoon until the sugar that dissolved becomes like sand again.
Try to bring the almonds to the surface and leave the sugar at the bottom of the pan to speed up this process.
Please, the sugar should not dissolve completely but just slightly to adhere to the almonds.
To make the work easier, use two spoons.
Move the pan away from and closer to the heat to prevent the sugar from completely dissolving.
If that happens, you won’t be able to get the interred almonds but will have made caramelized almonds, which are also delicious.
So make sure to stay vigilant during this phase 😉
Continue to stir until the almonds are covered in sugar.
At that point, immediately spread them on a parchment paper sheet and let them cool completely.
Wash the pan immediately; otherwise, if the sugar dries, you will have no choice but to pour water inside, bring it to a boil, and then clean.
Once cool, separate the almonds from any remaining sugar lumps and finally bring this amazing dessert to the table!
Tasting just one of these will make you fall in love with such a simple and truly unique dessert!
Let me know if you try it! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ
How are interred almonds stored?
You can store this Abruzzese dessert in a nice airtight glass jar. This way, you can keep them in the pantry for up to a month. However, you have to be really disciplined not to finish them in half a day! Interred almonds are a real temptation for both adults and children! Just try one to finish them all! So I advise hiding them, as out of sight, out of mind means less temptation when they’re not within view!!
A little sugar is left at the bottom of the pan, is it normal?
Yes, it can happen! The sugar should stick as much as possible to the almonds, but if a small amount remains at the bottom, it’s not a problem! Of course, the first few times you may leave some more, but with a little practice, you will be able to prepare delicious almonds without difficulty!!
Why did the almonds turn dark, shiny, and sticky, and the sugar dissolved completely?
This situation occurs when you dissolve all the sugar, making it liquid again. In that case, there’s no going back!
The last phase is the most important. You must keep your eyes wide open and stir continuously; otherwise, the sugar dissolves completely and doesn’t stick in granular form but as a glossy, sticky layer.
In Abruzzo, this preparation is used to make brittle, another exceptional typical dessert but different from interred almonds.
Don’t despair, though; almonds are still incredibly tasty even this way. Try making them again, paying closer attention to the final stage.Can I use peeled almonds?
I’ve always prepared this recipe using only and exclusively almonds with the skin, without toasting them first. I can’t say if the result is the same with peeled almonds, but you can give it a try 😉
I forgot to wash the pan immediately, and the sugar won’t come off! What to do in this case?
It can happen, but don’t worry! Pour a couple of glasses of water into the pan, put it on low heat, and wait for the sugar to dissolve again. Then you can remove it completely without problems.
Can I replace the almonds with other nuts?
This recipe features almonds as the main ingredient, so I shouldn’t tell you yes because you’d miss out on discovering an exceptional dessert! If you really don’t like almonds, you can use hazelnuts. The measurements and procedure remain the same!
