Dark Chocolate Sea Salt Almonds
A chocolate treat to feel good about!
Ingredients
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Sallysbakingaddiction →Chef's Notes
Make Ahead Instructions: Store chocolate covered almonds in the refrigerator for up to 4 weeks.
Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Double Boiler | Glass Mixing Bowl | Dipping Tools | Coarse Sea Salt or Flaky Sea Salt
For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.
Make Ahead Instructions: Store chocolate covered almonds in the refrigerator for up to 4 weeks.
Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Double Boiler | Glass Mixing Bowl | Dipping Tools | Coarse Sea Salt or Flaky Sea Salt
For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Oh my! Way too good ! Thank you for this recipe, though. I plan to use cashews next time, but this is great as written with almonds.
So easy! I usually use the ghirardelli chocolate bars. We also love the chocolate almond clusters.
Did you make this recipe?
Leave a Comment