A mix of various chocolates and rich coffee flavored almonds are a perfect treat.
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Mother’s Day is a day that takes a lot of my strength. Another year has passed and my mom, Jude, continues to suffer with Alzheimers. Even after several years of this horrendous struggle and what has become our family’s “norm,” I still have a tough time accepting it.
I hear her voice in my head all the time. I hear advice she has given me in the past. I hear her reactions, and even sometimes imitate them out loud, to nonsense she wouldn’t have put up with. I find myself getting more and more like her with each year that I grow as a mom, a wife, and a friend. I have so much in common with the woman she was before she was ill.
Perhaps one of the only things we have always drastically differed on is our tastes in snacks. I definitely have my dad’s tastes where I could grab a jar of pickles or a few radishes from the fridge. Jude, on the other hand, had a serious sweet tooth. She spent the day grazing on chocolates, peanut M&Ms, and seasonal treats like candy corn. She loved a loaded trail mix or a strong coffee drink any time of the day.So, in honor of my mom that I miss so dearly, I am whipping up a snack mix that has all her favorite flavors. I’m putting aside my olives and pretzel sticks and snacking on a tasty treat fit for my mama this Mother’s Day.
To start, I am making sweet, crunchy candied almonds coated in a mouthwatering coffee flavor. She loved almonds and had she had them coated in sweet coffee grounds, she would have been thrilled.They are roasted in the oven until perfectly crisp, leaving my house smelling divine.Once cooled, the almonds are tossed with white, milk and dark chocolate, raisins, and this toasted coconut.It’s seriously addicting.A handful of this mix is like a cross between a gourmet Almond Joy and a fancy Starbucks coffee drink that would drain your bank account if you had it each day.I’ll be nibbling on it all weekend, just like my mom would have.Looking for a savory snack mix instead? Try these Nuts and Bolts.
Are you a sweet or savory snacker?
- FOR THE ALMONDS:
- 2 cups almonds
- ½ cup brewed coffee
- ¼ cup ground coffee beans
- ½ cup brown sugar
- ½ cup white sugar
- 1 tbsp light corn syrup
- FOR THE MIX:
- 3.5 ounces bar milk chocolate
- 3.5 ounces bar white chocolate
- 3.5 ounces bar dark chocolate
- ¼ cup raisins
- ¼ cup toasted coconut
- Preheat your oven to 350 degrees.
- FOR THE ALMONDS:
- Combine coffee, coffee grounds, sugars, and corn syrup to a bowl.
- Mix until well combined.
- Add the almonds to the mix and stir until well coated. Let sit for 5 minutes.
- Using a slotted spoon, put the almonds on a parchment lined cookie sheet in a single layer.
- Bake for 10 minutes.
- Toss almonds and reposition.
- Lower the oven to 250 degrees and bake for another 10 minutes.
- Toss again.
- Bake for 5 more minutes.
- Remove from the oven and let cool completely.
- Cut the chocolate into small squares with a sharp knife.
- Break apart any almonds stuck together.
- Combine all ingredients and gently stir to combine.
- Store in an air tight container.