Chocolate Covered Almonds

These Chocolate Covered Almonds are easy, crunchy, and perfect when you need a sweet snack for a party dish or at home, craving something sweet-savory. With just a few simple ingredients, these only take 30 minutes and are super easy to make vegan and dairy-free.

What Makes This Recipe Different

• Okay, I like candy like the next girl, but I don’t want to slave for it. This doesn’t require a candy thermometer or complicated chocolate-tempering process, so it’s much easier than traditional candy-making!
• Since this is an easy and healthy recipe, you can skip the oversweetened, full-of-preservatives store-bought chocolate almonds. This homemade version lets you choose dark, semisweet, dairy-free, or lower-sugar chocolate.
• I love how fast this recipe goes; the almonds take about 15 minutes to prepare, and the freezer handles the rest. And this recipe is SO versatile—I like to play, such as keep the almonds separate, arrange them in clusters, or spread the mixture into a thin layer and make chocolate almond bark (kind of my fave).

Cheryl’s Tested Notes Tips

• Make sure no water gets near the chocolate. I make sure the bowl, utensils, and almonds are COMPLETELY dry. I’ve discovered any small amount of water can cause melted chocolate to seize and turn thick or grainy, rather than silky.
• Take the chocolate off heat before it looks completely melted. I stir thoroughly after each interval, and allow the remaining pieces to melt from the residual heat, which means I won’t scorch the chocolate.
• Here’s my almond hack. Lift each almond with a fork and gently scrape the bottom against the edge of the bowl. I like to try and create an even coating and prevent large chocolate puddles from forming around the almonds.
• I add toppings while the chocolate is wet. Sprinkle on the sea salt and chili powder as soon as the almonds reach the parchment, because the coating will set quicker than you think!

Ingredient Notes

• Use whole natural almonds. I find they provide plenty of crunch and a slightly toasty, nutty flavor. Roasted unsalted almonds can also be used for an even deeper flavor; but friend, avoid heavily salted almonds, it just throws off the flavor.
• I really prefer dark chocolate melting wafers. They create the smoothest coating and firm up reliably. If you don’t want sweetened chocoloate, use unsweetened dark chocolate and control the amount of sugar you add. For a vegan or dairy-free version, ensure the chocolate is made without milk.
• Don’t skip the sea salt! Salt balances the chocolate’s sweetness and makes it taste richer. I recommend using flaky sea salt because the larger crystals add a little delightful crunch.
• Just a nudge to keep in the chili powder. It really makes the recipe for me, becaus it adds gentle, warm finish rather than making it insanely spicy. I also mix it up and substitute cinnamon, a teeny pinch of cayenne, or finely crushed peppermint, in case you’re looking for variety.

How To Make Them

1. Line a baking or cookie sheet with parchment paper and set to the side.
2. Break your dark chocolate into small pieces and add to a bowl that’s safe for heating.
3. Fill a pot with water and set the bowl of chocolate inside. (You want to make sure that the bottom of the bowl doesn’t touch the water, but that the sides are covered.) Place the pot on the stove and bring to a low simmer.
4. Stir the chocolate constantly until it’s almost completely melted. Remove the pot from the heat source and stir the chocolate until it’s smooth.
5. Pour the almonds into the bowl of melted chocolate and stir, making sure the almonds are completely coated.
6. With a fork, remove the almonds one by one, wiping any excess chocolate on the side of the bowl. Place them onto the lined baking sheet and sprinkle with sea salt and chili powder.
7. Place the baking sheet in the freezer for about 30 minutes to allow the chocolate to harden.

Serving Suggestions

• With tea or coffee. I just love sitting with a hot mug of coffee or tea, and chomping on these crunchy almonds in rich dark chocolate.
• Add them to a dessert board. This is so good for gatherings or hosted dinners. I pair the almonds with strawberries, raspberries, dried fruit, and cheese, and guests looove the whole spread.
• Greek yogurt, oatmeal, or ice cream. A weird trio to mention, but these almonds seriously taste amazing for breakfast or dessert. Just balance out with fruits in the oatmeal and yogurt, and no need to put more than a small handful on top of ice cream (go for vanilla!).

Storage & Make Ahead

• Room temperature: I always keep them in a cool, dry place for up to 1 week. Don’t expose them to sunlight, heat, and humidity or the coating won’t stay firm.
• Fridge: I personally like a firmer coating, so I’ll refrigerate the almonds and take them up out to warm a bit before eating or serving. They’ll stay in the fridge for up to 2 weeks.
• Freezer: These chocolate almonds can stay in the freezer up to 2 months, and I use parchment paper to separate them in layers. For thawing, I don’t remove them but let them thaw inside the closed container to reduce condensation on the chocolate.
• Make-ahead: OMG, these are perfect for making ahead for a party or the week ahead. Prepare them, let the coating set completely, and keep them stored in the fridge until needed.

Recipe FAQs

1. Can I make chocolate-covered almonds with chocolate chips? I wouldn’t recommend this per se, but if you want to give it a go; use semisweet or dark chocolate chips. Just note that they may melt more thickly and produce a slightly softer coating, so I’d keep the refridgerated mostly.
2. Why did my melted chocolate become thick or grainy? Two possible reasons, chocolate can seize when it comes into contact with water or when it’s overheated. Always, always use a completely dry bowl and utensils, and heat the chocolate slowly while stirring well between intervals.
3. Are chocolate-covered almonds a healthy snack? Naturally, I want to support your chocolate almond addiction, but it really depends on the chocolate you choose and how many you eat. My recipe allows you to use dark or lower-sugar chocolate and control the salt, but they’re still a calorie-dense sweet snack. I say enjoy them in a reasonable portion rather than treating them like plain almonds!