Chocolate Covered Almonds

by Sabrina Snyder

Last Update:

13 Comments

5 from 6 votes
8 servings
Prep Time 15 minutes
Resting Time 20 minutes
Total Time 15 minutes
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Chocolate Covered Almonds are a sweet and salty treat. Give them as a gift or snack on them at home. Even the kids will love making them!

This recipe is perfect for holidays like Valentines Day. You can gift them with other Valentines Candy Recipes, like these Chocolate Covered Cherry Cordials, and Chocolate Covered Oreos!

Sabrina’s Chocolate Covered Almonds Recipe

Chocolate Covered Almonds are the PERFECT sweet, salty, and crunchy dessert or snack for Valentine’s Day. You only need three ingredients to make them. These almonds are incredibly easy to make, and you can give them out as gifts for the holiday in decorative plastic bags tied with red and white ribbons.

Recipe Card

Dinner, then Dessert

Chocolate Covered Almonds Recipe

Chocolate Covered Almonds are a sweet and salty treat. Give them as a gift or snack on them at home. Even the kids will love making them!
Yield 8 servings
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
PrintRate

Ingredients
 

  • 8 ounces almonds
  • 6 ounces semisweet chocolate disks
  • 1/2 teaspoon flaky sea salt

Instructions

  • Melt the chocolate in a microwave safe bowl in 30 second increments.
  • Dip the 4 almonds at a time with a slotted spoon, scrape most of the chocolate off the bottom of them and place onto parchment paper to harden and sprinkle sea salt over the top and allow the almonds to fully in the refrigerator.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 286kcal | Carbohydrates: 17g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 320mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10IU | Calcium: 88mg | Iron: 2.4mg

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About This Recipe

This recipe requires no baking and minimal ingredients, making it a totally kid-friendly holiday activity. You can coat the almonds with dark chocolate, milk chocolate, or even white chocolate. You’ll never want to buy store-bought nuts again!

Can This be Made Ahead of Time?

Yes, the almonds last 2-3 weeks stored in an airtight container at room temperature. Store them with parchment paper between each layer to keep the chocolate coating from sticking together. You can freeze the almonds for a few months, but remember that condensation can form when the chocolate coating used in this recipe is defrosted. This means the almonds may not look as pretty once you take them out again. I would freeze them for my snacking, but if I’m giving these nuts away or serving them at a party, I’ll make them fresh.

Tips and Tricks

  • If you make dark chocolate almonds, drizzle with extra milk or white chocolate for decoration.
  • You can make this chocolate almonds recipe with chocolate chips, but they may not look as smooth as the chocolate disks.
  • You can make this recipe with other nuts, like pecans, pistachios, or peanuts.
  • Make this recipe with roasted almonds for an even deeper flavor.
  • Coat the almonds in peanut butter before dipping them in chocolate, similar to how we do it for Puppy Chow!
  • If you need to smooth the melted chocolate, add a drop or two of coconut oil.
  • Add sugar to the salt to sweeten the topping, or mix it with cinnamon for a cinnamon sugar topping on dark chocolate-covered almonds.

Ideas to Serve

Adding toppings to your almonds not only adds extra flavor, but it can also add to the look of them. Consider adding these toppings when serving to guest or giving as a homemade gift.

  • Red or white sugar
  • Coconut flakes
  • Extra chocolate
  • Sprinkles
  • Powdered sugar

Alternative Cooking Techniques

Cocoa Powder

Place the almonds in a large bowl and drizzle with a tablespoon of honey. Stir to coat almonds, then lay them out on a baking sheet. Sift with cocoa powder to thoroughly coat the almond, then stir around and coat the other side (you can use regular or dark chocolate cocoa powder).

Put them in the oven at 300 degrees F until roasted (10-15 minutes), then sprinkle with sea salt and serve as a snack or with desserts. If you want to make these sweeter, mix the cocoa powder with confectioner sugar, too.

More Delicious Chocolate Covered Recipes

Chocolate Almonds with Sea Salt

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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Comments

  1. what kind of almonds do you use – skinless or skin on? blanched, raw or roasted? salted or unsalted? thanks!!

    Reply

    1. I used skinless almonds. It’s a personal taste on whether you’d like to use roasted or salted. Enjoy!

      Reply