These chocolate-covered almonds are easy to make, customizable, and delicious!
Simply dip roasted almonds in melted chocolate and sprinkle with sea salt. Chill for a few minutes, and you have homemade candy with little to no effort.
You can follow the recipe as-is or make it your own. I have a section below dedicated to variation options, and they’re all must-tries.
Also, these nuggets store well. I like to make a huge batch for a healthy way to satisfy a craving.
Last, these chocolate almonds make thoughtful gifts. Place them in any cute packaging for easy homemade gifts to share with loved ones.
Ingredients
Gather these simple ingredients for a no-bake, healthy treat.
- Almonds – They have crunch and a nutty flavor. Roast them before coating tin chocolate for more flavor. Or, you can just use pre-roasted almonds.
- Dark chocolate – It wraps the almonds in a rich, velvety coat. Choose any good-quality chocolate that melts well.
- Sea salt – It contrasts the sweetness of the chocolate and adds a nice crunch.
- Cocoa powder or turbinado sugar – For an extra touch is optional. Roll the chocolate-covered almonds in either for a fancy finish.
How to Make Chocolate-Covered Almonds
Chocolate-covered almonds are super easy to make! Here’s how:
1. Toast the almonds. Spread the almonds on a tray and toast them in a 350-degree oven for 10 minutes. Let them cool completely.
2. Melt the chocolate. Use a double boiler to melt the chocolate until it’s smooth. Or, microwave it on low heat in 30-second bursts. Stir well in between. More info here.
3. Coat the almonds. Stir them into the melted chocolate until they’re evenly covered.
4. Place the almonds on parchment. Transfer each almond to a parchment-lined sheet with a fork, allowing the excess chocolate to drip off.
5. Dip and coat them with cocoa/sugar. For extra flavor, roll the chocolate-coated almonds in cocoa powder or turbinado sugar.
6. Sprinkle them with sea salt. Sprinkle the chocolate-coated almonds with sea salt.
7. Refrigerate to set. Chill the almonds in the fridge to harden the chocolate.
8. Serve and enjoy!
Tips for Success
Make perfect chocolate-covered almonds every time with these tips!
- Let them cool down. Wait until they’re completely cool before dipping them in chocolate to ensure they stick properly.
- Treat yourself! The quality of chocolate really matters here. Choose a brand that’s known for melting smoothly and tastes great. My top choice is Ghirardelli.
- Roast them to perfection. Roasting brings out a richer flavor and adds a nice crunch. Just spread them on a tray and bake until golden.
- Give it a nudge. If your chocolate isn’t melting smoothly, a tiny bit of coconut oil can help make it silky.
- Don’t be afraid of a mess! Have paper towels ready. Dipping almonds is fun but can get a bit messy.
- Speed up the setting process. If you’re in a rush, pop them in the freezer. It will set the chocolate faster than putting it in the fridge.
Recipe Variations
Shake things up with these tasty twists on classic chocolate almonds:
- Kick them up with cayenne pepper. Mix a pinch of cayenne pepper into your melted chocolate for almonds with a spicy kick.
- Brighten them with orange zest. Stir in some orange zest into the chocolate to add a citrusy zing to your treat.
- Make almond clusters. Instead of individual almonds, make clusters for a fun and easy-to-share treat.
- Go vegan. Ensure your dark chocolate is dairy-free to keep this treat vegan-friendly.
- Get nutty. Try pecans, cashews, or even macadamia nuts instead of almonds. You can also combine various nuts. Throw some dried fruit in there, too!
How to Store
Chocolate almonds store well! Double the batch and store the rest for future snacking.
To Store: Place the nuts in an air-tight container. Store them at room temperature for one week or in the fridge for 10 days.
To Freeze: Place them in a freezer-safe bag and freeze for up to 3 months.
More Chocolate Recipes
Chocolate Covered Strawberries
Chocolate Dipped Shortbread Cookies
Chocolate Covered Peanut Butter Balls
Death by Chocolate
Chocolate Icebox Cookies
Chocolate Covered Almonds
4
servings15
minutes5
minutes20
minutesThese chocolate-covered almonds are impossible to resist! Made with just 4 ingredients, they’re a wholesome, homemade candy you’ll love.
Ingredients
1 cup whole almonds
7 ounces quality (60-70% cocoa) dark chocolate
1/2 teaspoon sea salt, optional
Cocoa powder or turbinado sugar for coating, optional
Instructions
- Spread the almonds on a baking sheet and toast them in a preheated oven at 350°Fahrenheit (175°Celsius) for about 10 minutes. They should be slightly browned and fragrant.
- Remove from the oven and let them cool completely.
- Break the chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate using a double boiler method: Fill a pot with a couple of inches of water and bring it to a simmer. Place the bowl of chocolate over the pot, ensuring the water doesn’t touch the bottom of the bowl. Stir occasionally until the chocolate is completely melted and smooth.
- Once the chocolate is melted, remove from heat. Add the toasted almonds to the bowl of melted chocolate and stir until all the almonds are evenly coated with chocolate.
- Line a baking sheet with parchment paper. Using a fork, lift the almonds one by one, letting the excess chocolate drip off.
- Roll them in cocoa powder or turbinado sugar (if using). Place them (even if not using cocoa powder or turbinado sugar) on the parchment paper, ensuring they’re not touching.
- Sprinkle them with sea salt, if using.
- Allow the chocolate-covered almonds to cool in the fridge for about 30 minutes. You can also let them cool at room temperature but it will take much longer.
- Once the chocolate has set, the almonds are ready to eat. Enjoy!
Notes
- Let the almonds cool completely before dipping them in the chocolate, otherwise the chocolate won’t adhere properly.
- Store any leftovers in an air-tight container at room temperature for up to a week, or in the refrigerator if you prefer them chilled.
