Ingredients
2cupswhole almonds
8ozsemi-sweet chocolate,or bittersweet, coarsely chopped
sea salt
turbinado sugar,or any coarse or raw sugar
Preparation
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Spread the almonds out in a single layer and toast for 10 to 12 minutes, stirring once during that time. Set aside.
Melt the chocolate in a double boiler or carefully use the microwave.
For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30-second increments, stirring after each increment until completely melted and smooth.
Alternatively, temper the chocolate. If tempering, do not store the finished nuts in the refrigerator.
Stir the almonds into the chocolate, making sure to coat each one.
On a large lined baking sheet, drop a spoonful of the coated almonds. Spoonful can be as large or small as desired, with around 10 to 12 almonds each in 1 cluster.
Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. Place the baking sheet in the refrigerator to speed it up.
Serve and enjoy!
