http://sallysbakingaddiction.com/2016/03/01/sea-salt-dark-chocolate-almond-clusters/
These are so yummy and easy! Kids had fun sprinkling on salt and sugar. I mixed Dove chocolate (cut up), bittersweet choc bar and semi-sweet choc chips. I thought they would be good with caramel drizzled on top or put some down first. I put the cookie sheet in the fridge while I was preparing the ingredients. Worked really well. Loved having them in the fridge for a quick chocolate fix.
Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!
Ingredients:
- 2 cups (280g) Diamond of California whole almonds
- 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1
- sea salt
- turbinado sugar (or any coarse/raw sugar)
Directions:
- 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 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.
- Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, 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 chocolate covered almonds in the refrigerator for up to 4 weeks.
DARK CHOCOLATE SEA SALT ALMONDS
http://sallysbakingaddiction.com/2015/08/24/healthier-treat-dark-chocolate-sea-salt-almonds/
These are super yummy! I didn't have time to dip each one so I mixed them all together. They really clumped together..not sure how to do it better.
A chocolate treat to feel good about!
Ingredients:
- 6 ounces bittersweet or semi-sweet high quality chocolate
- 1 and 1/2 cups unsalted raw almonds, such as Diamond of California Whole Almonds
- sea salt
- turbinado sugar (or any coarse/raw sugar)
Directions:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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.
- Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
- Sprinkle almonds 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 chocolate covered almonds in the refrigerator for up to 4 weeks.
Additional Notes:
For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.
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