How To Make Sea Salt Dark Chocolate Almond Clusters
With just 4 ingredients, you can easily enjoy these amazing dark chocolate almond clusters that offer a wonderful medley of sweet and salty in one bite!
Serves:
Ingredients
- 2cupswhole almonds
- 8ozsemi-sweet chocolate,or bittersweet, coarsely chopped
- sea salt
- turbinado sugar,or any coarse or raw sugar
Instructions
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Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
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Spread the almonds out in a single layer and toast for 10 to 12 minutes, stirring once during that time. Set aside.
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Melt the chocolate in a double boiler or carefully use the microwave.
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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.
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Alternatively, temper the chocolate. If tempering, do not store the finished nuts in the refrigerator.
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Stir the almonds into the chocolate, making sure to coat each one.
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On a large lined baking sheet, drop a spoonful of the coated almonds. Spoonful can be as large or small as desired, with around 10 to 12 almonds each in 1 cluster.
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Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. Place the baking sheet in the refrigerator to speed it up.
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Serve and enjoy!
Recipe Notes
- Store the chocolate-covered almonds in the refrigerator for up to 4 weeks.
- Chocolate: Make sure to use high-quality chocolate, such as Lindt, Baker’s, or Ghirardelli. Trader Joe’s Pound Plus bar work, too. For a deeper and less sweet dark chocolate flavor, use bittersweet chocolates.
Nutrition
- Calories: 92.30kcal
- Fat: 7.03g
- Saturated Fat: 1.70g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.76g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 7.09g
- Fiber: 1.64g
- Sugar: 4.74g
- Protein: 2.33g
- Sodium: 40.23mg
- Calcium: 28.11mg
- Potassium: 97.54mg
- Iron: 0.59mg
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