Sweet & Salty Chocolate CoveredĀ Almonds

December  1, 2014
0 Ratings
  • Makes 2 cups
Author Notes

These are modelled after a certain treat that I often purchase from a certain Trader by the name of Joe. They're just simple chocolate covered almonds with a delicate sprinkle of turbinado sugar and sea salt, but they're so good it's crazy. —Laura Wright | The First Mess

What You'll Need
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon extra virgin coconut oil
  • 2 cups dry-roasted, unsalted almonds
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons raw turbinado sugar
  • 2 teaspoons flaky sea salt
  1. In a small saucepan, bring a couple inches of water to a simmer over medium heat. Line a large baking sheet with parchment paper and set aside.
  2. Combine the chocolate chips and coconut oil in a medium, non-reactive bowl. Place the bowl over the simmering water, ensuring that the bottom of the bowl isn't in direct contact with the water. Stir chocolate and oil with a spatula until everything is melted.
  3. Carefully remove the bowl with the melted chocolate from the stove. Toss the dry-roasted almonds into the bowl and quickly stir with a spatula to coat in the chocolate.
  4. Transfer the chocolate coated almonds to the parchment lined baking sheet, scraping them out with the spatula. Using two forks, quickly separate the almonds as best you can. Once finished, set the baking sheet in the refrigerator for 20 minutes so that the chocolate can firm up.
  5. Meanwhile, in a slightly deep dinner plate, stir together the cocoa powder, raw turbinado sugar and flaky sea salt.
  6. Remove the almonds from the refrigerator and, in batches, toss them in the cocoa mixture to coat. Shake off excess cocoa by placing covered almonds in a fine mesh sieve and shaking lightly. Repeat with remaining almonds.
  7. Store chocolate covered almonds in a sealed container in the refrigerator.

See what other Food52ers are saying.

  • chachkas
  • pmporter
I cook for a living, and for every other reason you could imagine. Loves: eating with friends, any vegetable, whiskey, and casual gardening.

2 Reviews

chachkas February 1, 2015
I found adding coconut oil to be a huge mistake. The chocolate coating would not 'set' and even the slightest bit of heat from my hands while coating them with the powder created quite the mess. Plus they can only be eaten immediately from the fridge or the chocolate underneath the powder starts melting. Next time, no oil...
pmporter January 16, 2015
I can't believe my eyes! I was given a box of these at Christmas time, and promised myself to re-create them using common sense. Then I stumbled on your contribution. I figured I would cool the dipped almonds on a cooling rack over a baking sheet to salvage any extra chocolate and create a more uniform appearance then toss them in the cocoa while still tacky. Thanks for the proportions.