Sea Salt Dark Chocolate Almond Clusters

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1 8 ounces (226g semi-sweet or bittersweet chocolate

• Nuts & Seeds

  • 2 cups Diamond of california whole almonds

Found on sallysbakingaddiction.com

Description

Ingredients

• 2 cups (280g) Diamond of California whole almonds
• 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1

Directions

• Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside. Melt the chocolate in a double boiler or (carefully!) 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. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator. Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as youd like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up! Store chocolate covered almonds in the refrigerator for up to 4 weeks.