Spread the love

Sweet and Smoky Snack Nuts


lipped cookie sheet
parchment paper
baking rack
medium to large bowl (large enough to mix comfortably 3-4 quarts of ingredients)
serving or mixing spoon


(1) 16 ounce bag of Blue Diamond Smokehouse Almonds (or 1 pound of an equivalent recipe)
1 pound of untoasted almonds
8 ounces dark chocolate, chopped or in chips
8 ounces dried cranberries


  • Preheat oven to 400 degrees. Using the parchment paper, line the lipped cookie sheet with parchment to make handling the almonds easier.
  • Spread almonds on a single layer on baking sheet. Bake for 5 minutes, shuffle and flip to cook other side, bake for another 5 minutes.
  • Remove toasted almonds from oven and place on a baking rack to cool.
  • When almonds are cool to the touch, add them and the other ingredients to the bowl.
  • Thoroughly mix.
  • Distribute into bowls or side dishes if desired. (I served mine in crystal goblets.)
Sweet and Smoky Snack Nuts
Sweet and Smoky Snack Nuts Served in Crystal Goblets