If you’re searching for the ultimate sweet-and-salty snack, you’ll adore these Dark Chocolate Sea Salt Almonds. Each bite offers the glossy snap of rich chocolate, a satisfying almond crunch, subtle caramel notes from turbinado sugar, and a sprinkle of flaky sea salt for that irresistible finish. Homemade, they’re shockingly easy—and dangerously addictive!
Why You’ll Love This Recipe
- Purely Irresistible Combo: The deep flavor of bittersweet chocolate is perfectly balanced by crunchy almonds and a sprinkle of flaky sea salt.
- Ridiculously Easy: Just a handful of wholesome ingredients and a few simple steps stand between you and your new favorite snack.
- Better Than Store-Bought: Homemade means you get the freshest almonds, the best chocolate, and zero weird additives.
- Make-Ahead Marvel: Dark Chocolate Sea Salt Almonds keep beautifully in the fridge—so you can sneak a treat anytime!
Ingredients You’ll Need
The beauty of Dark Chocolate Sea Salt Almonds lies in their simplicity. Each ingredient pulls its weight, bringing nuanced flavor, texture, and visual appeal. Here’s what you’ll need, plus a few tips to make every component shine!
- Bittersweet or Semi-Sweet High Quality Chocolate (6 oz): The star of the show! Using quality chocolate ensures a silky, rich coating with a lovely snap.
- Whole Raw, Unsalted Almonds (1 1/2 cups): Raw almonds provide the cleanest, most satisfyingly crunchy base. Toasting them beforehand amps up the nutty flavor even more!
- Coarse Sea Salt or Flaky Sea Salt: A little flake of salt delivers that gourmet edge—don’t skimp! Maldon or fleur de sel both work beautifully.
- Turbinado Sugar (or coarse/raw sugar): This adds subtle glints of sparkle and a hint of caramel crunch to every bite. Swoon.
Variations
One of the best things about homemade Dark Chocolate Sea Salt Almonds? They’re incredibly easy to tweak and customize! Swap in your favorite nuts, alter the toppings, or adjust the sweetness to fit any craving or dietary need.
- Toasted Almonds: Take a moment to toast your almonds for deep, roasty flavor and a richer crunch. Just pop them in the oven for 10–12 minutes at 300°F!
- Nut Medley: Try a blend of cashews, hazelnuts, or pecans along with almonds for a fun and festive twist.
- Extra Flavors: Stir a pinch of cinnamon or espresso powder into your melted chocolate for a subtle flavor pop.
- Vegan-Friendly: Just be sure your chocolate is dairy-free, and you’re set!
How to Make Dark Chocolate Sea Salt Almonds
Step 1: Prep Your Baking Sheet
Start by lining a large baking sheet with parchment paper or a silicone baking mat. This makes cleanup a breeze and ensures your chocolate-coated almonds won’t stick during the cooling process. Set it aside—you’ll need it soon!
Step 2: Melt the Chocolate
You can melt the chocolate either in a double boiler or gently in the microwave. If microwaving, use a heat-proof bowl and zap in 30-second bursts, stirring after each, until perfectly smooth. Want to get extra glossy, pro-level chocolate? Tempering is your secret—but no pressure, melting works beautifully too.
Step 3: Coat the Almonds
Add all the almonds into the melted chocolate and stir thoroughly, making sure every almond is glimmering with chocolate. This is where the magic happens—don’t be shy about getting them well-coated!
Step 4: Arrange and Top
Using a fork or dipping tool, lift out one or two almonds at a time and gently shake off the excess chocolate. Place each onto your prepared baking sheet, spacing them apart so they don’t clump together. While the chocolate is still soft, sprinkle each with a bit of flaky sea salt and turbinado sugar for that signature twinkle.
Step 5: Set and Enjoy
Let the Dark Chocolate Sea Salt Almonds set fully. To speed things along, place the baking sheet in your refrigerator. Once the chocolate is firm, your snack is ready! They’re gorgeously crunchy and just begging to be devoured.
Pro Tips for Making Dark Chocolate Sea Salt Almonds
- Chocolate Matters: Don’t settle—use the best quality chocolate you can find. It makes all the difference in that final glossy, decadent coating.
- Separation Success: Take your time lifting out individual almonds to prevent clusters and guarantee that beautiful, single nut finish.
- Sprinkle Quickly: Add the sea salt and sugar while the chocolate is still tacky, so every bite gets its salty-sweet sparkle.
- Cool and Set Right: If you’re a fan of snappy chocolate, let the almonds chill in the fridge, but avoid storing them cold if you tempered your chocolate.
How to Serve Dark Chocolate Sea Salt Almonds
Garnishes
These almonds are jewels all on their own, but a light extra dusting of flaky sea salt or a drizzle of melted white chocolate just before serving can add a touch of artistry and flavor contrast. A tiny arranged pile in a pretty dish elevates any snack table instantly!
Side Dishes
Pair Dark Chocolate Sea Salt Almonds with a platter of fresh berries, a wedge of aged cheddar, or even a few salted pretzels for a salty-sweet spread. They’re equally at home accompanying coffee, a cheese board, or a sophisticated glass of red wine.
Creative Ways to Present
Package your almonds in cellophane bags tied with ribbon for a stunning homemade gift, or tuck them into mini glass jars as party favors. For parties, try piling them into a footed glass or arranging in paper candy cups for elegant, bite-sized grazing. Their glossy surface is made for showing off!
Make Ahead and Storage
Storing Leftovers
Keep your Dark Chocolate Sea Salt Almonds in an airtight container in the refrigerator, where they’ll stay perfectly fresh and crisp for up to four weeks. Layer with parchment if you’re stacking them for ultimate neatness.
Freezing
For longer storage, freeze the almonds in an airtight, freezer-safe container for up to 3 months. Let them thaw at room temperature for about 10–15 minutes before enjoying—so simple and handy for snack emergencies!
Reheating
No reheating is necessary. Just enjoy your Dark Chocolate Sea Salt Almonds straight from the fridge or room temperature. If they’ve been in the freezer, allow a few minutes to defrost for best flavor and texture.
FAQs
-
Can I use milk chocolate instead of dark?
Yes! Milk chocolate creates a sweeter, creamier treat—just be sure to use high-quality bars for the best melt and flavor. You might want to use a little less sugar sprinkled on top, since milk chocolate is already sweeter than dark.
-
How do I prevent the almonds from sticking together?
Lift just a few almonds at a time from the chocolate using a fork, tapping lightly to remove any excess. Arrange so the almonds aren’t touching on the baking sheet while setting—this ensures beautiful, individual treats every time.
-
Can I make these Dark Chocolate Sea Salt Almonds ahead for gifting?
Definitely! These keep for several weeks when stored properly, making them perfect for making in advance. Fill small gift bags or jars and tie with a ribbon for a thoughtful, delicious homemade present.
-
What’s the best way to toast almonds for extra flavor?
Spread raw almonds on a baking sheet and toast at 300°F (149°C) for 10–12 minutes, stirring once or twice, until they’re fragrant and lightly golden. Let them cool slightly before dipping in chocolate for the best results.
Final Thoughts
I can’t think of a cozier, more satisfying treat to share (or sneak!) than a fresh batch of homemade Dark Chocolate Sea Salt Almonds. They’re simple, delightful, a little bit fancy, and totally soul-soothing. Treat yourself soon—you absolutely deserve it!
Print
Dark Chocolate Sea Salt Almonds Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 1 and 1/2 cups 1x
- Category: Baking
- Method: Baking
Description
These Dark Chocolate Sea Salt Almonds are a delightful treat that perfectly balances the richness of dark chocolate with the crunch of whole almonds, finished with a sprinkle of sea salt and turbinado sugar for a gourmet touch.
Ingredients
Ingredients:
- 6 ounces bittersweet or semi-sweet high quality chocolate
- 1 and 1/2 cups whole almonds (raw and unsalted)
- Coarse sea salt or flaky sea salt
- Turbinado sugar (or any coarse/raw sugar)
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt Chocolate: Melt the chocolate in a double boiler or microwave, stirring until smooth.
- Coat Almonds: Stir almonds into the chocolate, coat each one, and place on the prepared baking sheet.
- Add Sea Salt and Sugar: Sprinkle almonds with sea salt and turbinado sugar, then allow chocolate to set.
Notes
- Store chocolate covered almonds in the refrigerator for up to 4 weeks.
- For extra flavor, try toasting the almonds before coating with chocolate.
Nutrition
- Serving Size: 1 ounce
- Calories: 160
- Sugar: 6g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
