Chocolate Covered Almonds Recipe
Our Chocolate Covered Almonds recipe makes the most delicious treat, perfect for snacking when you want a little something sweet.
Chocolate Covered Almonds
This delicious treat will make a fantastic snack or even holiday gift to hand out to neighbors and friends this year. If you want more great gift ideas, try out my chocolate-covered pretzel rods, white chocolate fudge, or my popular white chocolate-dipped Oreos.
Why You’ll Love This Recipe
- This dark chocolate almonds recipe takes just a few simple ingredients to make.
- This is an easy recipe, and each bite has the perfect balance of crunch and sweetness.
- You can customize this recipe by changing the type of chocolate used, skipping candying the nuts, etc.
What You Need to Make Chocolate Covered Almonds
- roasted unsalted almonds
- maple syrup
- coconut oil
- sea salt
- vanilla extract
- dark chocolate
- flaky sea salt to sprinkle
How to Make This Recipe
Preheat oven to 350° F/175C. Line a baking sheet with parchment paper.
Spread the almonds on the baking sheet in an even layer.
Bake the nuts for 7-10 minutes, just until the skins are beginning to crack and the nuts are fragrant.
Remove the baking sheet from the oven and let the nuts cool.
Combine maple syrup, coconut oil, salt, and vanilla extract in a medium saucepan. Allow to simmer over medium heat. Stir gently until the ingredients are combined and just starting to bubble.
Gently add the almonds to the pan, stirring until they are completely coated.
Turn the heat down to medium low, and continue cooking, continuously stirring until syrup is cooked down and thickly coating the almonds, for about 4 minutes. If the oil starts to separate from the syrup, stop the cooking process.
Spread the almonds on the lined baking pan. Try to separate the nuts so they don’t stick together. Allow the almonds to cool completely.
To melt the chocolate, place the chopped chocolate in an oven-safe bowl set over a pot of simmering water until it’s almost completely melted.
Remove the saucepan from the heat and pour chocolate into a glass bowl. Stir until the chocolate is completely smooth and silky.
Add all the candied almonds into the chocolate, gently stirring to coat. Use a fork to take out individual almonds and place on the parchment paper to cool and set.
Before the chocolate sets, sprinkle on a small amount of flaky sea salt. We like Maldon.
Once the chocolate coating is completely hard, the chocolate covered almonds can be stored in an airtight container at room temperature for about a week and up to 10 days.
Variations and Substitutions
Instead of melting chocolate on the stove, you can chop it very finely and microwave it in 10-15-second increments until it softens. Take it out of the microwave and gently stir it between each time. You can also use a double boiler to melt the chocolate.
Semisweet, white, or even milk chocolate can replace dark chocolate to coat the almonds.
For a twist, replace the maple syrup with agave nectar or honey. The natural flavor of either will alter the taste just a bit.
Mix some shredded coconut with the whole almonds to add a sweet, chewy texture.
Swap the almonds with walnuts and pecans, or blend other nuts. Other tree nuts are suitable for mixing various flavors.
Add some spice like warm cinnamon and cardamom, or if you want spice, reach for a sprinkle of cayenne pepper. Just add it in when you are mixing in the chocolate.
Reach for high-quality chocolate for the best flavor.
Line your workstation with parchment paper to create a nonstick surface where the coated nuts can be placed.
Remember to tap off any excess chocolate before placing it on parchment paper to prevent it from pooling around the almonds.
Let the chocolate completely set up before you move the nuts.
How To Store Chocolate Covered Almonds
You will want to store your nuts in an airtight container for up to a week to 10 days. After that, you will find that your nuts can begin to go stale.
You can also extend the life of the nuts by freezing them for 1-2 months. The nuts can be slightly less crunchy once they thaw from the freezer, but they are still a delicious snack. Just thaw at room temperature for a few hours.
More Chocolate Recipes
Banana Nut Fudge Brownie Cupcakes
Chocolate Covered Almonds Recipe
Ingredients
- 2 cups roasted unsalted almonds 275g
- 2 tbsp maple syrup 30ml
- 1 tbsp coconut oil 15ml
- ¼ tsp sea salt 2g
- 1 tsp vanilla extract 5ml
- 8 oz dark chocolate 225g
- flaky sea salt to sprinkle
Instructions
- Preheat oven to 350° F/175C. Line a baking sheet with parchment paper.
- Spread the almonds on the baking sheet in an even layer.
- Bake the nuts for 7-10 minutes, just until the skins are beginning to crack and the nuts are fragrant.
- Remove the baking sheet from the oven and let the nuts cool.
- Combine maple syrup, coconut oil, salt, and vanilla extract in a medium saucepan. Allow to simmer over medium heat. Stir gently until the ingredients are combined and just starting to bubble.
- Gently add the almonds to the pan, stirring until they are completely coated.
- Turn the heat down to medium low, and continue cooking, continuously stirring until syrup is cooked down and thickly coating the almonds, for about 4 minutes. If the oil starts to separate from the syrup, stop the cooking process.
- Spread the almonds on the lined baking pan. Try to separate the nuts so they don’t stick together. Allow the almonds to cool completely.
- To melt the chocolate, place the chopped chocolate in an oven-safe bowl set over a pot of simmering water until it’s almost completely melted.
- Remove the saucepan from the heat and stir until the chocolate is completely smooth and silky.
- Add all the candied almonds into the chocolate, gently stirring to coat. Use a fork to take out individual almonds and place on the parchment paper to cool and set.
- Before the chocolate sets, sprinkle on a small amount of flaky sea salt. We like Maldon.
- Once chocolate coating is completely hard, the almonds can be stored in an airtight container at room temperature for about a week and up to 10 days.
