Diet
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarian
[x] Vegan
[x] Gluten Free
[x] Weight Maint: portion size is critical
[x] Keto Diet
[x] Mediterranean
[x] Lectin Avoidance
[O] Oxalate Avoidance: nuts
[x] Purine Avoidance
[x] Allergies: TREE NUTS
Chocolate Toasted Almonds
Recipe for making chocolate covered, toasted almonds.
- 6 oz bittersweet dark chocolate
- 1½ C whole raw unsalted almonds
- 1 T coarse raw sugar
- 1 T Maldon sea salt
Mise en Place
Set the oven 300F.
Gather salt, sugar, chocolate, and nuts. Gather equipment.
Toast Almonds
Place almonds on a parchment lined baking sheet and bake for ~10min to toast, then allow to completely cool.
Prep Chocolate
- Put a bowl with the chocolate in the microwave, melting in 30sec intervals; stir to mix as it melts.
Combine
Mix the almonds into the bowl of melted chocolate.
Using a fork, lift almonds out of the mix and place one-by-one, or bundle by bundle, on a silicone mat to set. (It is hard to remove each nut by itself so I brought out clusters and then broke them apart once they were dried.)
Sprinkle with a bit of Maldon sea salt and small amounts of sugar while it sets.
Source: Original recipe from Sally’s Baking Addiction.
Keep the chocolate almonds in a tightly covered container, and they can last a couple of weeks, although it starts to lose its dark color over time. Can use this recipe for other nuts as well.
Raw sugar is unprocessed sugar with natural molasses intact, lighter than brown sugar and texture is more coarse.
Maldon, or Fleur de sel, are salt crystals that form on salt evaporation pods. It has a particular crunch and clean light taste. Not used for cooking but for sprinkling on top of foods before serving ( a “finishing” salt).
Per nutritionix.com: 1 choc covered nut) 8.89c, .33k, .30p, .17f