A wonderful sweet snack for everyone.
Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.
Place almonds in an XL Disposable Drip Pan and roast in the EGG for approximately 10-12 minutes; remove almonds and set aside.
Remove the convEGGtor and set the EGG for direct cooking at 400°F/204°C.
Mix the sugar, salt and cinnamon in a Big Green Egg Dutch oven. Add roasted almonds and water. Stir to combine. Place Dutch oven on the EGG and cook. Stir constantly until the liquid cooks down and almonds are coated with a semi-dry sugar coating.
Spread the almonds out evenly on a sheet pan and refrigerate for 20 minutes. While the almonds are cooling, melt the chocolate. Add the almonds to the melted chocolate and stir until evenly coated.
Spread the coated almonds out evenly on a sheet pan lined with wax paper and place back into the refrigerator for 30 minutes to set. Once cooled, break the almonds apart and toss them with cocoa powder. Enjoy!