these almonds were a snack in my house over the first couple of days of passover. they didn’t last any longer than that, and for good reason – they were so good! they are sweet enough to be served alongside dessert, but also work as a snack during the day since they’re not so sweet that they send you into total sugar shock. you kind of go through a progression of tastes when you bite into them – first a little bitterness from the cocoa powder, then the sweetness of the brown sugar and chocolate, then a bit of saltiness, and finally some good old almond crunchiness. they have an excellent balance of flavor, and were awesome for munching – but be warned, you won’t be able to stop at just one.
crunchy almonds covered in chocolate, with a touch of salt.
- ½ cup semi-sweet chocolate chips
- 2 cups dry roasted almonds (unsalted)
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 3 teaspoons unsweetened cocoa powder
- line a baking sheet with parchment paper.
- in medium bowl over a double boiler , melt the chocolate chips (or melt them in the microwave). stir in the almonds, then stir in the salt and brown sugar.
- spread the almonds out on the prepared baking sheet. as much as you can, keep it so that they don't touch. put them in the fridge for about 15 minutes.
- break apart the almonds that are stuck together. the chocolate should be just barely set at this point, so they will be easy to break apart. put them back in the fridge for another 10 minutes.
- sprinkle the cocoa powder over the almonds and toss them so that they are coated completely. store the almonds in an airtight container until you are ready to serve.