Salted Dark Chocolate Roasted Almonds
Ohhhh this time of the year gives me so much joy (but also anxiety, let’s face it) one way I’ve managed to keep semi-sane this year is by making most of my presents (candles!) and ordering the rest online (NO physical shopping) AND by getting it (mostly) done a week before Christmas (I’m still waiting on a few bits and bobs, but we’re getting there!)
You know what else has been keeping me sane? Cooking! Baking! It’s a form of therapy for me (unless there are too many cooks in the kitchen and then I just get stressed out!!) I love to make treats for my family, and after craving chocolate covered almonds for weeks, I decided it was high time for me to just make some already!
These are so easy peasy! I had most ingredients at home (a whooping 4 ingredients in total!) and they took no time at all, I made these while making something else, multitasking, ALWAYS.
2 cups of raw whole almonds (you could sub these for hazelnuts/cashews/peanuts)
200g of dark chocolate (I use 70% dark chocolate from Green & Blacks)
2 tsp of vanilla extract
a sprinkle of Maldon salt or himalayan pink salt
optional : a sprinkle of demerara sugar
Place your almonds on a baking tray into a fan oven at 150C degrees for 10min (don’t leave them in for too long, when they’re done they’ll smell fragrant and will look slightly cracked). Place aside to let them cool down.
In a glass bowl using the bain-marie method (or very carefully in the microwave on low) melt your dark chocolate, add the vanilla extract and combine.
Once your almonds are completely cool, add them to your melted chocolate and mix well until all the almonds are fully coated.
On a cool baking tray with a non stick silicone mat or parchment paper, spread your almonds. If you have the patience separate each almond using a fork. Sprinkle a little bit of salt while the chocolate is still melted (and sugar too for a sweet and salty mix!).
( if you don’t spread the almonds as much as possible, and if they’re still quite close together, you can break the bark of chocolate/almonds once it’s hardened. I separated half, and left the other half in clumps, which was also quite nice to eat like that in bigger pieces!)
Set aside until the chocolate hardens, or in the fridge for faster results! Once it’s completely cool and hardened, you can then break apart the clumps if any.
This would make a lovely present idea if you wrap the almonds nicely and tie it all up with a pretty bow! Baked goods/treats are ALWAYS popular presents…!
I had some leftover chocolate, so I decided to coat some random pistachios I found in our panty, and they were also delicious! You can coat pretty much any nut and it will be amazing! but you might not be able to roast ALL kinds of nuts, I think the roasting is what makes it to be honest, much more flavour!
I hope you enjoy these as much as I did! They are SO easy to make and they didn’t last longer than 24hrs in our house, so moorish! If you make these remember to tag me #taniajoyeatsplants so I can see your creations!