Description
Learning how to make chocolate almonds is as easy as melting some chocolate and grabbing a spoon! These bite-sized easy chocolate almond clusters are filled with toffee bits and drizzled with salted caramel sauce for a little extra decadence!
Ingredients
Scale
- 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
Instructions
- 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.
- Remove the pan from the fridge, then warm the salted caramel sauce for about 15 seconds in the microwave to make it easier to 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.
Almond clusters will keep at room temperature, in an airtight container, for 1 week or more. I like to keep mine in the fridge!
Notes
*Toffee bits are optional, but so delicious! If you don’t have Skor where you are, you can use toffee bits from Trader Joe’s or Heath’s toffee bits.
- Prep Time: 10 minutes
- Category: easy treats
- Method: no bake
- Cuisine: american
