Shellfish Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this dead-simple treat that tastes like it came from a fancy confectionery. A double boiler keeps the 70% cacao chocolate silky and smooth, so every almond gets an even, glossy coat before a pinch of flaky sea salt goes on top — that sweet-salty contrast is genuinely addictive. Store-bought chocolate-covered nuts can be a minefield of unexpected add-ins, but this three-ingredient recipe keeps things clean and completely transparent. The technique is straightforward: melt, coat, sprinkle, and wait about thirty minutes for the chocolate to set into a satisfying snap. Whether you're packing them as an afternoon snack, gifting them in a little jar, or just eating them straight off the parchment, these disappear fast. Keep a batch in the fridge on warm days and they'll hold their shape and stay perfectly crisp.
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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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