Sea Salt Dark Chocolate Almond Clusters
The name says it all. A perfect treat to share with friends over iced coffee or put them in a cute tin for a great gift!
- 2 cups Nut Up roasted whole almonds
- 8 oz Semi-sweet chocolate chips
- Sea salt pink Himalayan
- Turbinado sugar any coarse/raw sugar
Melt the chocolate in a double boiler or use the microwave.
For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth.
Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like. Our clusters had about 10-12 almonds each in them.
Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set.
Store chocolate covered almonds in the refrigerator for up to 4 weeks.
Thank you to Sally's Baking Addiction for the delicious recipe!