our Chocolate Almond Recipes make the most delicious treats, perfect for snacking when you’re craving something sweet.
Chocolate Almond
This tasty treat will make a great snack this year or even a great holiday gift for neighbors and friends. If you want more great gift ideas, try my Chocolate Pretzel Sticks, white chocolate fudgeor my popular White Chocolate Oreos.
Why you’ll love this recipe
- This dark chocolate almond recipe only requires a few simple ingredients to make.
- This is a simple recipe with the perfect balance of crunch and sweetness in every bite.
- You can customize this recipe by changing the type of chocolate used, skipping the nut icing, and more.
What you need to make chocolate almonds
- Roasted Unsalted Almonds
- maple syrup
- coconut oil
- sea salt
- Vanilla extract
- dark chocolate
- Sprinkle with flaky sea salt
How to make this recipe
Preheat oven to 350° F/175C. Line a baking sheet with parchment paper.
Spread almonds evenly on baking sheet.
Toast the nuts for 7-10 minutes, until the skins begin to crack and the nuts are fragrant.
Remove baking sheet from oven and allow nuts to cool.
Combine maple syrup, coconut oil, salt, and vanilla extract in a medium saucepan. Cook over medium heat. Stir gently until ingredients are combined and begin to bubble.
Gently add the almonds to the pan and stir until thoroughly coated.
Reduce heat to medium-low and continue to cook, stirring constantly, until syrup is cooked and almonds are thickly coated, about 4 minutes. If the oil starts to separate from the syrup, stop the cooking process.
Spread almonds on lined baking sheet. Try to separate the nuts so they don’t stick together. Let the almonds cool completely.
To melt the chocolate, place the chopped chocolate in an oven-safe bowl over a pan of boiling water until it is almost completely melted.
Remove the pan from the heat and pour the chocolate into a glass bowl. Stir until the chocolate is completely smooth and silky.
Add all the candied almonds to the chocolate and stir gently to coat. Remove individual almonds with a fork and place on parchment paper to cool and set.
Before the chocolate sets, sprinkle with a small amount of flaky sea salt. we like maldon.
Once the chocolate coating has completely hardened, chocolate covered almonds can be stored in an airtight container at room temperature for about a week to up to 10 days.
changes and substitutions
Instead of melting the chocolate on the stove, you can chop the chocolate and heat it in the microwave in 10-15 second increments until it softens. Remove from the microwave, stirring gently between each time. You can also use a double boiler to melt the chocolate.
Semisweet chocolate, white chocolate, or even milk chocolate can be used instead of dark chocolate to coat the almonds.
For a change, use agave nectar or honey instead of maple syrup. The natural flavors of both will change the taste slightly.
Mix some shredded coconut with whole almonds for a sweet, chewy texture.
Swap the almonds for walnuts and pecans, or mix in other nuts. Other nuts lend themselves well to a variety of flavors.
Add some spices like warm cinnamon and cardamom, or if you want spice, a sprinkle of cayenne pepper. Just add it when mixing the chocolate.
Get high quality chocolate for the best flavor.
Line your work station with parchment paper to create a nonstick surface on which to place the coated nuts.
Remember to tap off any excess chocolate before placing it on the parchment paper to prevent chocolate from clumping around the almonds.
Allow the chocolate to set completely before moving the nuts.
How to Store Chocolate Almonds
You’ll need to store the nuts in an airtight container for up to a week to 10 days. After that, you will notice that your nuts start to go bad.
You can also freeze nuts for 1-2 months to extend their shelf life. Nuts may be slightly less crunchy after thawing from the refrigerator, but they still make a delicious snack. Simply thaw at room temperature for a few hours.
More chocolate recipes
Banana Nut Fudge Brownie Cupcakes
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Preheat oven to 350° F/175C. Line a baking sheet with parchment paper.
-
Spread almonds evenly on baking sheet.
-
Toast the nuts for 7-10 minutes, until the skins begin to crack and the nuts are fragrant.
-
Remove baking sheet from oven and allow nuts to cool.
-
Combine maple syrup, coconut oil, salt, and vanilla extract in a medium saucepan. Cook over medium heat. Stir gently until ingredients are combined and begin to bubble.
-
Gently add the almonds to the pan and stir until thoroughly coated.
-
Reduce heat to medium-low and continue to cook, stirring constantly, until syrup is cooked and almonds are thickly coated, about 4 minutes. If the oil starts to separate from the syrup, stop the cooking process.
-
Spread almonds on lined baking sheet. Try to separate the nuts so they don’t stick together. Let the almonds cool completely.
-
To melt the chocolate, place the chopped chocolate in an oven-safe bowl over a pan of boiling water until it is almost completely melted.
-
Remove the pan from the heat and stir until the chocolate is completely smooth and creamy.
-
Add all the candied almonds to the chocolate and stir gently to coat. Remove almonds with a fork and place on parchment paper to cool and set.
-
Before the chocolate sets, sprinkle with a small amount of flaky sea salt. We love Malden.
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Once the chocolate coating has completely hardened, the almonds can be stored in an airtight container at room temperature for about a week to up to 10 days.
Serve: 1ounce | Calories: 135kilocalories | carbohydrate: 8gram | protein: 3gram | Fat: 11gram | Saturated fat: 3gram | Polyunsaturated fat: 2gram | Monounsaturated fat: 5gram | Trans fats: 0.01gram | cholesterol: 0.3milligrams | sodium: 26milligrams | Potassium: 159milligrams | fiber: 3gram | sugar: 4gram | Vitamin A: 4IU | calcium: 41milligrams | iron: 2milligrams
