1 cup raw almonds
1 tablespoon brown sugar
1 teaspoon water
2 tablespoons Hershey's dark cocoa powder
1 tablespoon whole wheat flour
Combine brown sugar & water to form a "syrup." Stir almonds in the syrup until coated, then add the cocoa powder & flour and toss until coated. Spread almonds onto a non-stick foil lined baking sheet and roast for 25 minutes at 275 degrees, stirring 2 or 3 times.