Heavenly Chocolate Covered Almonds
This homemade chocolate-covered almonds recipe is a perfect blend of rich chocolate and crunchy roasted almonds. A delightful treat that’s easy to make and ideal for gifting or enjoying anytime.
Ingredients
- 1 cup 6.5 ounces whole almonds (skin on or off)
- 7 ounces high-quality chocolate dark, milk, or a mix
- 1 tablespoon coconut oil optional for a smooth coating
- Optional toppings: sea salt crushed pistachios, or shredded coconut
Instructions
Preparation:
- Preheat the oven to 350°F (180°C).
- Spread almonds evenly on a baking sheet and roast for 8-10 minutes until aromatic. Transfer to a bowl to cool.
Melting the Chocolate:
- Chop the chocolate into small pieces for even melting.
- Use a double boiler (bain-marie) by placing a heatproof bowl over simmering water (make sure the water doesn’t touch the bowl). Alternatively, microwave the chocolate in 30-second intervals, stirring after each until smooth.
- (Optional) Stir in coconut oil to create a shinier coating.
Coating the Almonds:
- Add the roasted almonds to the melted chocolate, stirring until each almond is evenly coated.
- Use a fork to lift out each almond, allowing excess chocolate to drip off. Place them on a parchment-lined baking sheet.
- For clusters, scoop 5-6 coated almonds and arrange them in mounds on the parchment.
Cooling:
- Let the almonds set at room temperature or refrigerate them for 1-2 hours until the chocolate hardens.
Notes
- Customization: Sprinkle sea salt, crushed nuts, or shredded coconut on the almonds before the chocolate sets for extra flavor.
- Storage: Store in an airtight container at room temperature for up to 2 weeks. You can freeze them for up to 3 months.