Chocolate Almonds Recipe

Toast almonds

Preheat the oven to 350°F (175°C). Spread 2 cups of raw almonds in a single layer on a baking sheet. Toast in the oven for 8–10 minutes, stirring or shaking the pan halfway through, until the almonds are fragrant and lightly golden. Watch closely to avoid burning. Remove from oven and let cool for 5 minutes.

Make simple glaze

While almonds are warm, place them in a medium skillet over medium-low heat. Add 2 tablespoons granulated sugar and 1 tablespoon water. Stir continuously; the sugar will dissolve and then start to syrup and lightly coat the almonds. After about 2–3 minutes, when the syrup has thickened and coats the almonds, add 1/2 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Continue stirring for 30 seconds, then remove from heat and spread the glazed almonds on parchment to cool and set (about 10 minutes). Separate any almonds that stick together once set.

Set up a double boiler: bring a couple inches of water to a simmer in a pot and place a heatproof bowl over it (bowl should not touch the water). Add 10 oz semisweet chocolate to the bowl. Stir frequently as it softens. When nearly melted, add 1 teaspoon coconut or vegetable oil if using to improve shine and create smoother coating. Continue stirring off the heat until fully melted and smooth. Alternatively, melt chocolate in short bursts in a microwave (20–30 seconds), stirring between each burst until fully melted.

If you prefer a slightly thinner coating, stir in 1–2 teaspoons neutral oil or cocoa butter and mix until homogeneous.

Working in small batches, drop a handful of cooled glazed almonds into the melted chocolate. Stir gently with a fork or spoon to fully coat each almond. Use a fork or slotted spoon to lift coated almonds, letting excess chocolate drip back into the bowl.

Place coated almonds on a parchment-lined baking sheet in a single layer. If desired, lightly dust with unsweetened cocoa powder for a rustic finish or sprinkle a tiny pinch of fine sea salt on top of each cluster while chocolate is still wet for a sweet-salty contrast.

If chocolate thickens as you work, gently rewarm the bowl briefly over the barely-simmering water (remove from direct steam) and stir until pourable. Avoid overheating. Repeat until all almonds are coated.

Allow the chocolate to set at room temperature until firm, about 1–2 hours. To speed up, place the tray in the refrigerator for 15–20 minutes, then return to room temperature to avoid condensation when storing.

Once set, break apart any clusters if necessary. Store chocolate-coated almonds in an airtight container at cool room temperature for up to 2 weeks or in the refrigerator for up to 1 month. If refrigerated, bring to room temperature before serving for best texture and flavor.