They are simple to make and look as if they came from an upscale chocolatier. I tuck away a few small gift bags of them, decorated with a ribbon and a gift tag as last minute gifts for unexpected visitors. Here’s how I made them:
Chocolate Covered Almonds
I toasted one and a half cups of un-blanched whole almonds on a baking sheet for fifteen minutes in a 350-degree oven. I combined three quarters of a cup of granulated sugar, two tablespoons of water, half a teaspoon of cinnamon and the toasted almonds in a medium saucepan and cooked the mixture, stirring constantly, until the sugar was golden and granular and the almonds were completely coated and separated.
I poured the sugar-coated nuts onto a baking sheet lined with parchment paper and put them into the freezer for twenty minutes.
I chopped half a pound of best quality, bittersweet chocolate and melted it in a double boiler over simmering water. When it had melted, I transferred the chilled almonds to a bowl, poured the melted chocolate over the nuts and stirred like mad until the almonds were completely coated. I tipped the now chocolate-covered almonds back onto the parchment lined baking sheet, used two forks to separate any clumps and then put them back into the freezer until the chocolate had set.
I added a snowy coating to the almonds by tossing the nuts in plastic bag with a quarter of a cup of sifted confectioners’ sugar.
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Chocolate Covered Almonds List
- 1 1/2 c un-blanched whole almonds
- 3/4 c granulated sugar
- 1/2 t cinnamon
- 8 ounces bittersweet chocolate
- 1/4 c confectioners’ sugar