Log In Sign Up. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. When I do cross over into those aisles flanked with helpful staff in Hawaiian shirts, I make a beeline for the chocolate-covered almonds with sea salt and raw sugar every time.

The combination of dark chocolate, crunchy almond, and sprinkles of coarse salt and sugar is the stuff of obsession. I read a few recipes for this kind of treat that started off by coating the almonds in simple syrup before getting to the chocolate coating, but I decided to skip this step -- the chocolate is so indulgent and sweet already and I knew that if I included a little dab of coconut oil in the coating, it would adhere to the nuts just fine. Since coconut oil is high in saturated fat, it goes firm at cooler ranges of room temperature.

This makes for silky chocolate and an even coating. To incorporate my favorite part -- the flaky salt and coarse sugar -- I went with a cocoa dusting. I simply stirred some raw sugar and flaky sea salt into the mix before tossing the chocolate-coated almonds in the cocoa. If you plan on giving little bundles of these as gifts or favors, I would keep them refrigerated for as long as possible, right up until you give them away. In a small saucepan, bring a couple inches of water to a simmer over medium heat.

Line a large baking sheet with parchment paper and set it aside. Combine the chocolate chips and coconut oil in a medium, non-reactive bowl. Place the bowl over the simmering water, ensuring that the bottom of the bowl isn't in direct contact with the water.

Stir together the chocolate and oil with a spatula until everything is melted. Carefully remove the bowl with the melted chocolate from the stove. Toss the dry-roasted almonds into the bowl and quickly stir with a spatula to coat in the chocolate.

Transfer the chocolate-coated almonds to the parchment-lined baking sheet, scraping them out of the bowl with the spatula.

Using two forks, quickly separate the almonds as best you can. Meanwhile, in a slightly deep dinner plate, stir together the cocoa powder, raw turbinado sugar, and flaky sea salt.

Remove the almonds from the refrigerator and, in batches, toss them in the cocoa mixture to coat. Shake off excess cocoa by placing covered almonds in a fine mesh sieve and shaking lightly.

Repeat with remaining almonds. See the full recipe and save and print it here. You deserve a cookie. Watch This California-Based Blogger Bring A Simple, but Fancified Breakfast…. A Step-By-Step Guide to Making Frybread. The Cake Named after the Patron Saint of Pastry Chefs.

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The main problem I've encountered with trying to coat anything with chocolate is that it flows down during the cooling phase and creates a "foot" that still shows even if it's broken off. Does the cocoa coating help with this? How can I avoid this and get a completely smooth coat? Not sure how I missed this post when it first came up but this is one of my favourite snacks ever! There is a coffee shop near work and the sole reason I go there as often as I do are that they serve your coffee with a couple of chocolate coated roasted almonds like these!

Thanks so much for the recipe - now I really have no excuse not to whip up my own! Get the recipes and features that have us talking, plus first dibs on events and limited-batch products. Food52 x Staub Brass Rooster Essential French Little Joys for Well-Being Meet the Man Behind the Dinnerware at the Best Restaurant in the World. Watch This California-Based Blogger Bring A Simple, but Fancified Breakfast Tart to Life. Featured Recipes Community Picks Contest Winners Genius Recipes Recipes for Summer Add a Recipe Mom's Famous Zucchini Gratin.

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Entertain Like a Parisian. Best Cooking Schools in France. Send me emails about new comments. Thank you Laura, I now want to cover every nut in my house with chocolate. Add Comment Showing 3 out of 3 comments. Find Columns Recipes Contests Hotline Shop The Piglet Sitemap. Company About Us In the News Events Team Jobs - We're Hiring!

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