Hazelnut Free Dark Chocolate-Covered Almonds
Rich, snappy, and deeply satisfying, these dark chocolate-covered almonds hit that perfect sweet-salty note that makes it nearly impossible to stop at just a handful. Store-bought chocolate-covered nuts can be a minefield when you're avoiding hazelnuts, since many brands process multiple nut varieties on shared lines or blend them together in the same bag. Making them at home with just three simple ingredients puts you completely in control of what goes into every bite. The double-boiler method keeps the chocolate glossy and smooth without scorching, and a quick stir coats every almond evenly before the fork-lift technique gives each one a clean, candy-shop finish. A pinch of flaky sea salt scattered on top before the chocolate sets is the detail that takes these from good to genuinely impressive. They firm up beautifully at room temperature in about half an hour, making them an easy treat to prep ahead for snacking, gifting, or just keeping on the counter for when the craving hits.
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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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