Nitrate & Nitrite Free Dark Chocolate-Covered Almonds
Rich, snappy, and deeply satisfying, these dark chocolate-covered almonds hit that perfect sweet-and-salty note that makes it nearly impossible to stop at just a handful. Store-bought chocolate-covered nuts can be a minefield of unnecessary additives and preservatives, so making your own means you know exactly what's going in — just three clean, simple ingredients. The double-boiler method keeps the chocolate silky and smooth without scorching, and the whole process comes together with very little effort. A finish of flaky sea salt sprinkled on while the chocolate is still wet takes the flavor from good to genuinely craveable. Once the chocolate sets — either at room temperature or with a quick stint in the fridge — you've got a snack that feels indulgent but is completely free of the hidden extras that sneak into so many packaged treats. These are equally at home on a cheese board, tucked into a gift bag, or eaten straight off the parchment paper before they even make it to a bowl.
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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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