The BEST Chocolate Covered Almonds Recipe

The BEST Chocolate Covered Almonds Recipe

Making delectable Chocolate Covered Almonds is so simple, and versatile! Easy 3-ingredient homemade treats are so much better than anything store-bought and have a long shelf life, making them great for keeping or gifting. Perfect for when you crave something crunchy and not too sweet.

Prep Time20

Cook Time5

Course: Snack

Cuisine: American

Keyword: Chocolate, chocolate almonds, chocolate covered almonds, chocolate covered nuts

Servings: servings

Calories: 376kcal

Author: Lora

Ingredients

6 ½ ounces of whole almonds skinned or unskinned
7 ounces of high-quality dark chocolate use dark, milk, or a combination of the two
Sea salt optional

Instructions

Preheat the oven to 350°F (175°C). Spread the almonds on a baking sheet and roast them for 10-15 minutes until they are lightly browned. Allow them to cool before proceeding with the recipe.
Break up the chocolate in small pieces and place in a large heatproof glass bowl. In 15 second increments, melt on low-power, giving it a stir after each increment, until completely melted. Or do like I did using the double broiler method. Place broken up chocolate in a heatproof bowl set over a pot of simmering water. Stir until beginning to melt
Just before it's completely melted, remove the chocolate from the heat (or the microwave).
Use a spatula to stir together until smooth.
Add the roasted almonds to the melted chocolate and stir to coat all the almonds.
Line a large baking sheet with parchment paper or a silicone mat.
One by one, dip the almonds into the melted chocolate, making sure to fully coat. Use a fork (or two forks) to pick up the almond, tap the fork on the side of the bowl to remove excess chocolate, and transfer the almond to the prepared sheet. You can slide it off the fork using a toothpick. Repeat this process until all the almonds are coated.
Optional: Sprinkle a pinch of sea salt or flaky sea salt on top of the wet chocolate for an added touch of flavor.
Place the baking sheet in the freezer to allow the chocolate to harden. If you let them set at room temperature, it will take several hours. Once completely set, ENJOY!

Notes

Quality of ingredients counts: best to use high-quality chocoate and almonds. Chocolate chips won't have the same result.
Sea salt: totally optional, but is very pretty and salty-sweet combo is delicious!
Store in fridge: They keep in an airtight container for up to 1 month. Freeze for up to 2-3 months. Keep them in a zipped lock freezer bag, just be sure to date the bag.
Make extra: Double or triple the batch to have more on hand or to gift!
When ready to eat: Best to bring to room temperature to avoid chipping a tooth.

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