Holiday teas coming Very soon – along with an option to “Make your own” Countdown to Christmas kit…. PLUS several new Chinese teas, a small amount of Korean green tea …. and MOST Exciting…… Kateri found a new Ukiyo Travel Tea Tumbler – that is easy to use and mostly stainless steel for durability. We have some in shop now! Watch the video below to see how simple it is to use!
using matcha and/or hojicha powder
Matcha/Hojicha Chocolate Covered Caramelized Almonds
Ingredients
Instructions
Step 1: If using raw almonds, roast them at 325°F for about 10 minutes or until lightly browned. [If using hulled green pumpkin seeds, definitely want to toast them – only about 5-6 minutes needed. Stir halfway through.]
Step 2: Combine sugar and water in a small saucepan over medium heat. Stir, or Shake the pan every once in a while to dissolve the sugar evenly.
Step 3: Once the sugar melts completely, add almonds and stir continuously. The sugar will start crystalizing and look grainy and white. Keep stirring and the sugar will melt again and turn brownish in color.
Step 4: Remove from heat when the color turns deep amber. Don’t burn the sugar too much! Add butter and stir well. (I forgot to add the butter when making the pumpkin seed batch and they seem fine – pumpkin seeds maybe a bit more fat content than almonds ?)
Step 5: Spread out the almonds on a piece of parchment paper and separate them from one another. Allow to cool.
Step 6: In a small bowl, break the white chocolate into small pieces and melt the chocolate in a double boiler. Add 1/2tsp matcha (or hojicha) powder and stir gently until well combined.
Step 7: Once the almonds cool, put them in a medium bowl then pour about ¼ of the white chocolate over the almonds. Stir carefully until the almonds are covered with the chocolate. Repeat until all the chocolate is gone.
Step 8: Once the chocolate is solid, toss the almonds in the 1 tsp of matcha (or hojicha) powder to coat. [My Note: it took a good half hour in a cool kitchen for the chocolate to solidify enough to coat with the powder so they would look “dusted” rather than it being absorbed into the chocolate.]
*I think hulled pumpkin seeds would be a great substitute, especially with hojicha. Also I have somewhat edited the recipe for clarity based on my experience making my first batch. Comments are turned on so you can share from your experience as well.
Pro tip: After coating fully if there is a dusting of matcha or hojicha powder left in your bowl – make yourself a mini drink using standard preparation instructions (reducing water or milk proportionate to the amount of powder you have). Mmmm! OR, if you are gifting these, add it to the jar with the nuts and let your giftee get the extra benefit.
