Chestnut 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 can be a minefield for anyone avoiding chestnuts, since shared production lines and mixed nut facilities make label-reading a constant chore. Making them at home with just three straightforward ingredients puts you completely in control of what goes into the bowl. The double-boiler method keeps the chocolate glossy and smooth without any risk of scorching, and the result looks genuinely impressive for how little effort it takes. A fork and a sheet of parchment are really all the equipment you need beyond that. The flaky sea salt on top isn't just a finishing touch — it deepens the bittersweet chocolate flavor and makes every bite feel a little more grown-up. Stash them in a jar on the counter or pack them up as a gift, and either way they won't last long.
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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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