Brazil Nut Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this deceptively simple treat that tastes like something from a high-end confectionery. The double-boiler method keeps the chocolate silky and glossy, so every almond gets a smooth, even coat rather than a clumpy, streaky mess. A pinch of flaky sea salt scattered on top right before the chocolate sets is the detail that takes the whole thing from good to genuinely addictive — that sweet-salty contrast is hard to resist. Store-bought chocolate-covered nuts can be a minefield when you're avoiding specific tree nuts, since shared production lines make cross-contact a real concern. Making these at home means you control every single ingredient: just almonds, quality dark chocolate, and salt — nothing hidden, nothing extra. They set up beautifully at room temperature in about half an hour, making them an easy homemade gift, a party snack, or a late-night treat you can feel good about reaching for.
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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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