Honey Cocoa Roasted Almonds

Directions

1. Preheat the oven to 4o0 degrees
2. In a small saucepan, combine water, honey, and cocoa powder and bring to a simmer at medium-high heat.
3. Add almonds and stir until thick and syrupy.
4. Spread on a parchment-covered baking sheet- depending on how dry they are at this point, you may wan to skip the baking step that comes next and simply sprinkle with sea salt.
5. If almonds are very tacky, bake at 400 degrees for 15 minutes.
6. Sprinkle with sea salt.
7. Allow to dry for 1-2 hours.
8. Enjoy, store leftovers in a covered container.

Credit: Cara Comini

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/