I know, I know, I made you think I was all healthy and stuff. Really, I am. Those recipes will come, I promise! I just couldn’t let National Chocolate Covered Nuts Day go by without letting you know about these little gems. There really is a National Day for this. I love it!
I’m not someone who can go without something sweet after dinner; however, eating a piece of chocolate cake every night is not realistic so I try to keep smaller, less indulgent treats around to satisfy that nagging sweet tooth of mine. I do keep a giant bar of dark chocolate in my pantry, and almost always have a square or two of it after lunch or dinner, but I also like to change it up with things like these chocolate covered almonds. At least I’m getting the benefits of the nuts too, right?! It’s not all bad.
If you want to make these clusters less naughty, you can leave out the toffee bits…but that would be irresponsible in my opinion. Regardless of whether you put the toffee in or not, this recipe (can I really call it a recipe?) consists of only a few ingredients. Almonds…whaaaat!? And chocolate. Oh, and sea salt, toffee bits and salted caramel sauce.
I buy my almonds from Costco in a big bag, as it always seems I need almonds for something. I am one of those people that likes to make my own almond butter (it’s really easy), plus almonds go well in so many things. Or you can make almond flour! I digress. Regardless of where you buy your almonds, you will want to buy natural, whole almonds with the skins still on. As for the chocolate (YAY chocolate), I usually use semi-sweet chocolate baking bars. You can also use bittersweet if you really like that dark chocolate taste. Chocolate chips will work too.
The toffee bits are the little Skor bits you can find along with the chocolate chips in the baking aisle; they are SO delicious. Topping the almond clusters is a light sprinkle of coarse sea salt and a drizzle of salted caramel sauce. I just posted my own salted caramel sauce a couple of days ago, which is perfect over these little chocolate morsels. You will want to drizzle the caramel sauce after the clusters have set in the fridge for a while, and then put them back into the fridge so the sauce firms up. They will still be a little sticky, which makes it even more fun to eat.
These almond clusters are super quick to make! It’s the perfect little treat to make if you’re headed to a friend’s house and you don’t want to go empty handed. They’re also great as a little evening sweetness if you have a craving for a treat but don’t want to over-indulge.
Salted Caramel Chocolate Almond Clusters
Yield 25-30 clusters
Bite-sized chocolate almond clusters filled with toffee bits and drizzled with salted caramel sauce.
- 2 cups whole, natural almonds
- 8 oz dark baking chocolate, chopped
- 1/2 cup toffee bits (I used Skor)*
- Salted caramel sauce
- Sea salt, for sprinkling
- Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, melt the chopped baking chocolate in the microwave, heating in 30 second increments to avoid seizing. Alternatively, you can use a double boiler.
- Once the chocolate is thoroughly melted, add the almonds and the toffee bits and stir to combine. Ensure all of the almonds are totally covered. No almond left behind!
- Using a spoon, drop clusters of the chocolate covered almonds onto the baking sheet - you get to determine the size of your clusters!
- Place the baking sheet into the fridge for 10 minutes until firm.
- Warm the salted caramel sauce, then drizzle over the almond clusters. Lightly sprinkle the sea salt over the clusters.
- Place the baking sheet back into the fridge for about 10 minutes, until the sauce has hardened.
*Toffee bits are optional, but so delicious!