These Sea Salt & Turbinado Sugar Dark Chocolate Almonds are a decadent treat that balances rich, velvety chocolate with a satisfying crunch. The combination of bittersweet dark chocolate, nutty almonds, and a sprinkle of coarse turbinado sugar creates a symphony of textures and flavors. A hint of sea salt elevates every bite, making it impossible to stop at just one. Perfect for snacking or gifting, this recipe comes together in just 25 minutes, offering a quick yet indulgent escape.
Packed with protein and fiber, these almonds are as nourishing as they are delicious. The glossy chocolate coating, the crunch of almonds, and the sweet-salty finish make this a snack you’ll crave again and again. Whether you’re hosting a gathering or treating yourself, this recipe is a surefire crowd-pleaser that’s both effortless and impressive.
Ingredients for Sea Salt & Turbinado Sugar Dark Chocolate Almonds
- 1 ¾ cups (245 g) whole almonds
- 6 oz (170 g) dark chocolate (I use 60% dark chocolate Ghirardelli bars)
- ¼ cup (50 g) Turbinado sugar
- Sea salt (for sprinkling)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Scatter the almonds evenly over an ungreased cookie sheet.
- Bake the almonds in the preheated oven for 10-15 minutes, turning them every 5 minutes with a spatula. They’re done when you smell a roasted nutty aroma. Let them cool completely before coating in chocolate.
- Melt the chocolate: Coarsely chop the dark chocolate and place it in a small bowl. Microwave in 15-second increments, stirring well between each, until the chocolate is smooth and fully melted.
- Coat the almonds: Pour the cooled almonds into the bowl of melted chocolate. Stir well to coat evenly. Use a fork to lift the almonds out of the chocolate, letting excess chocolate drain through the tines. Drop the almonds individually onto a cookie sheet lined with wax or parchment paper.
- Add the finishing touches: Sprinkle the chocolate-coated almonds with Turbinado sugar and a pinch of sea salt.
- Let the chocolate harden: Allow the almonds to set at room temperature (this can take over an hour) or speed up the process by placing them in the refrigerator.
Storage Tips for Perfectly Fresh Chocolate Almonds
Store your Sea Salt & Turbinado Sugar Dark Chocolate Almonds in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks, but let them come to room temperature before serving for the best texture. Avoid humid environments to prevent the chocolate from becoming sticky.
Creative Variations to Spice It Up
Experiment with different flavors by swapping the dark chocolate for milk chocolate or white chocolate. Add a pinch of cinnamon or cayenne pepper for a spicy twist. You can also substitute the turbinado sugar with coconut sugar or brown sugar for a deeper flavor profile.
Time-Saving Hacks for Busy Cooks
To speed up the process, use pre-roasted almonds to skip the baking step. Melt the chocolate in a double boiler instead of the microwave for more control and fewer interruptions. If you’re in a rush, pop the almonds in the freezer for 10-15 minutes to harden the chocolate quickly.
Perfect Pairings for Serving
These chocolate almonds make a delightful snack on their own, but they also pair beautifully with a glass of red wine or a cup of espresso. For a dessert platter, serve them alongside fresh berries or cheese for a sweet and savory contrast.
Equipment Tips for Smooth Preparation
Use a silicone baking mat or parchment paper to prevent the chocolate from sticking to the cookie sheet. A fork with thin tines works best for coating the almonds evenly and allowing excess chocolate to drip off. Keep a small offset spatula handy for smoothing out any clumps of chocolate.
Sea Salt & Turbinado Sugar Dark Chocolate Almonds
Ingredients
- 1 ¾ cups whole almonds 245 g
- 6 oz dark chocolate I use 60% dark chocolate Ghirardelli bars, 170 g
- ¼ cup Turbinado sugar 50 g
- sea salt for sprinkling
Instructions
- Preheat your oven to 350F (175C). Scatter almonds evenly over an ungreased cookie sheet.
- Bake almonds in 350F (175C) oven for 10-15 minutes, using a spatula to turn the almonds every 5 minutes. You will smell a roasted nutty aroma when they are finished baking. Allow almonds to cool before coating in chocolate.
- Coarsely chop your chocolate and place in a small bowl. Microwave on 15 second increments, stirring well in between, until chocolate is melted and smooth.
- Pour your prepared almonds into the bowl of chocolate and stir well. Use a fork to lift almonds out of the chocolate and drop almonds individually and separately onto a cookie sheet lined with wax paper or parchment paper. You want most of the excess chocolate to drain off of the nuts before they make it to the paper, and the fork allows much of the chocolate to drain through the tines. I usually use two forks, one to lift the almonds out, and another to carefully drop the almonds separately onto the sheet.
- Sprinkle almonds with turbinado sugar and sea salt. Allow the chocolate to harden before enjoying (this can take over an hour at room temperature, or you can speed things up by moving the almonds to the refrigerator).