Carob Almonds
A crunchy roasted almond wrapped in sweet carob coating: the candy that chocolate-avoiders have been reaching for since the 1970s, and still worth reaching for today.
What It Is
Carob comes from the pod of a Mediterranean tree and has been eaten for thousands of years. It is naturally sweeter than cocoa and has a flavor all its own, earthy and a little caramel-like, which is why it has never quite been a perfect stand-in for chocolate so much as its own thing.
The coating here layers carob powder with cane sugar and vanilla over a dry roasted almond. It tastes familiar but not quite like anything else in the candy case.
What To Do
Eat them as-is, straight from the bag. They also work well scattered over vanilla ice cream or stirred into a trail mix where you want something sweet without the caffeine hit that chocolate brings.
Store in a cool, dry spot and they will keep for weeks. A warm kitchen will soften the coating, so if your house runs hot in summer, the refrigerator is your friend.
