Macadamia Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate wrapped around crunchy whole almonds and finished with a pinch of flaky sea salt — this is the kind of treat that disappears fast. The double-boiler method keeps the chocolate silky and glossy, so every almond gets a smooth, even coat that looks almost too good to eat. Store-bought chocolate-covered nuts can be a minefield when you're avoiding certain tree nuts, since shared production lines make cross-contact a real concern. Making them at home with just three ingredients puts you in complete control of what goes into the bowl. The 70% cacao dark chocolate brings a deep, slightly bitter edge that balances beautifully against the natural sweetness of the almonds, and that final sprinkle of sea salt ties everything together. Once they set — either on the counter or with a quick chill in the fridge — you've got a genuinely impressive snack or gift-worthy confection with almost no effort involved.
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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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