Description
These Sea Salt Dark Chocolate Almond Clusters combine toasted whole almonds with rich semi-sweet chocolate, finished with a sprinkle of sea salt and turbinado sugar for a delightful sweet and salty treat. Perfect for snacking or gifting, these clusters set quickly and store well in the refrigerator.
Ingredients
Units
Scale
Ingredients
- 2 cups (280g) whole almonds
- 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped*
- sea salt
- turbinado sugar (or any coarse/raw sugar)
Instructions
- Preheat and Toast Almonds: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
- Melt Chocolate: Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
- Coat Almonds and Form Clusters: Stir the almonds into the chocolate, making sure to coat each one. On a large lined baking sheet, drop a spoonful of the coated almonds. (Spoonful can be as large or small as you’d like. My clusters had about 10-12 almonds each in them.) Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
- Store: Store chocolate covered almonds in the refrigerator for up to 4 weeks.
Notes
- Using tempered chocolate is optional but do not store tempered nuts in the refrigerator.
- Placing the baking sheet in the refrigerator helps speed up the chocolate setting process.
