Chocolate-covered almonds are my new favorite snack. With a little sea salt added to the mix, they are just phenomenal. Lately I’ve been seeing and buying them everywhere: Starbucks, Tedeschi, and Whole Foods each carry their own versions, all of which are irresistible to hungry grad students. I decided it was time to make my own.
These almonds are roasted, dipped in salted dark chocolate, and tossed with a bit of Dutch-processed cocoa powder. I can’t stop eating them. Although the chocolate coating is not as thick as the almonds I get at the store, which must be triple-dipped, this version still does a great job of satisfying my chocolate cravings. I actually prefer the chocolate-to-almond ratio of this recipe, which allows the nutty flavor of the roasted almonds to come through. If you don’t like your almonds roasted, you can also make this with raw almonds.
While I loved the way these almonds tasted, I wasn’t thrilled with how they looked. It turns out it’s really hard (at least for me) to get nice, smooth chocolate on something that has to be covered on all sides. Since I like everything I post here to be easy on the eyes as well as delicious, I was contemplating not posting this recipe at all; however, when I asked some of my friends on Facebook what they thought, everyone said I should go for it. So, here it is: a four-ingredient recipe for the most addictive snack on earth. I hope you like it!