Black Pepper Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate wrapped around whole almonds with a whisper of flaky sea salt — this is the kind of treat that disappears fast. Store-bought chocolate-covered nuts are a minefield for anyone avoiding pepper, since seasoned or "gourmet" varieties often sneak in spices without much fanfare on the label. Making your own means you know exactly what went into every single piece. The double-boiler method keeps the chocolate glossy and smooth, and the sea salt finish gives you that perfect sweet-salty contrast without any unwanted heat. Three ingredients, one baking sheet, and about half an hour of patience is genuinely all it takes. These are equally at home in a candy dish, tucked into a gift bag, or eaten straight off the parchment — no judgment here.
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Learn more →Ingredients
6 servings
- 1 cup raw whole almonds
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- ¼ tsp flaky sea salt
Instructions
- 1
Line a baking sheet with parchment paper and set it near your work area.
- 2
Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove the bowl from the heat.
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