Pinecones So Good You Can Eat!
I was so inspired by Handmade Charlotte’s Edible Pinecones. But I really felt like they could use an upgrade. I though to myself, around this time of year, I make candied almonds, anyways, lets give that a shot!
I also used the same fudge recipe that we used for our Hot Chocolate Cookie Cups, so if you wanted to use what was left over from that you could! Just make half the batch of almonds though. As it is we had a bunch left over after making these. Not that I mind! Because these pinecones are way too pretty to eat! sigh* developing an emotional attachment to food is not good for me…
Make Edible Pinecones A Family Activity This Christmas!
Making this all by myself was fun, only because I was testing out how best to make them. When I make them again though, I would love to have my husband with me, and, one day, my kids! Little hands mixing bowls full of almonds and melted chocolate, Christmas music playing in the background while they place each almond into molded cones of chocolate fudge. *Dreaming*
Until then! You can share this activity with your family! Or, like me, if you’re trying to impress your friends on insta with your awesome cooking, baking, artsy fartsy skills, do them all by yourself because only YOU can make perfection like these cones! You bet your butt I listened to Christmas music while I made them too! And took pictures, and edited them, and wrote this post.. It’s beginning to feel a lot like Christmas!
Edible Pinecones with Cinnamon Sugar Candied Almonds
- 1/2 Cup Brown Sugar ($0.10)
- 1/2 Cup Granulated Sugar ($0.16)
- 1 teaspoon Ground Cinnamon ($0.04)
- 3/4 teaspoon Salt ($0.01)
- 1 Egg Whites ($0.23)
- 2 teaspoon Vanilla ($0.04)
- 30 oz Almonds ($12.99)
- 1 Can Condensed Milk ($1.29)
- 2 Cups Semi-Sweet Chocolate Chips ($4.32)
- 1/4 teaspoon Kosher Salt ($0.01)
- 1 teaspoon Vanilla Extract ($0.01)
- 4 Thick Pretzel Sticks ($0.44)
Prepare the Almonds:
- Preheat oven to 250 degrees F. Line a large, rimmed baking sheet with parchment paper and set aside.
- In a small mixing bowl, add both sugars, cinnamon, and salt. Stir to combine.
- In a larger bowl, us an electric mixer to beat the egg whites until frothy. Add in the vanilla until combined.
- Add the almonds to the bowl of egg whites and stir until evenly coated. Then add in the sugar mixture until combined.
- Spread the almonds onto the baking sheet lined with parchments paper and put in the oven for 1 hour, stirring every 15 minutes. Remove from the oven and let them cool on the baking sheet.
Prepare the Pinecone Core:
- Cut thick pretzel sticks into 2 – 4-inch logs.
- In a safe microwave bowl, add condensed milk and chocolate chips. Microwave for 1 minute and let it sit for 30 seconds. Stir until smooth (if more time is needed it, do it at 20-second intervals)
- Stir in kosher salt and vanilla extract. Pour into a piping bag (or a zip top bag and cut out a corner).
- In a small bowl or cup lined with saran wrap, add a dollop of fudge and stick a pretzel log in it.
- Then add more fudge to the side, swirling up to the tip. Grab the edges of the saran and pull upwards to form a cone of fudge around each pretzel stick — place in the fridge for 1 hour.
Assemble the Pinecones:
- After the almonds have cooled and the fudge has set, start stabbing almonds into the fudge cones. I found the best way was to start at the bottom, then continue to add almonds in a spiral motion. Position them at about a 45º angle, so that they are pointing slightly upward. Leave a little space between each almond.
- Continue positioning the almonds in a circular motion, until you reach the top of the cone, where the last almond will sit straight up.