Candy Sides

Chocolate Covered Almonds

Prep Time:

10 min

Cook Time:

Total Time:

Simple, crunchy, and delicious! A perfect sweet with a healthy kick that's easy to make all year round.

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Chocolate Covered Almonds

Nothing hits quite like chocolate covered almonds for a sweet snack around the holidays. Though my recipe uses milk chocolate, these are easily adaptable to dark or white chocolate depending on your fancy!

Chocolate Covered Almonds

A quick and delicious 4 ingredient recipe that will last all the way from Christmas to New Years (if you can stand to avoid eating them all before then!)

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Prep Time:

10 min

Cook Time:

Total Time:

Ingredients

1 1/4 cup (200g) raw almonds (skin on or off)
2 tbsp corn syrup
7 oz (200g) milk chocolate
3 big pinches of salt

Instructions

Mix the corn syrup and almonds together and spread on a parchment or Silpat lined pan. Roast in the oven at 350F/175C for about 10 minutes. Let cool about 30 minutes and then break up as needed to where it's just the individual almonds.

Prepare a water bath. Take a large bowl and fill it a little more than halfway with ice add about a cup (240ml) of water and then cover the top with plastic wrap (this will prevent the water from splashing into the chocolate.

Melt the milk chocolate. Let cool.

Find another bowl that will fit within the bowl that contains the ice. The bottom and part of the sides should be in good contact with the ice.

Add in the almonds and sprinkles the salt over top. Stir, then pour in a third of the melted chocolate. Stir constantly. This will take a bit! Stir Stir Stir until the chocolate coats the almonds and starts to firm up as it comes in contact with the cold bottom.

Once the chocolate has hardened around the chocolate almonds, add another addition, and repeat. Repeat again with the last addition.

You will have a layer of hard chocolate on the bottom of the bowl that won't adher. This can be melted or chipped off and used again for something else.

Storage: 2-3 weeks in an airtight container in the fridge