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Candied Chocolate Covered Almonds

A delightful treat that pairs the crunchiness of almonds with the rich taste of chocolate, perfect for healthy snacking or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Almonds
  • 1 1/3 cups Raw Almonds High in protein and healthy fats.
  • 6 tablespoons Cane Sugar or Granulated White Sugar Adjust based on sweetness preference.
  • 2 tablespoons Water Helps dissolve the sugar.
  • 1/4 teaspoon Salt Enhances flavor and balances sweetness.
  • 2-4 bars Sweet or Semi-Sweet Milk Chocolate Bars For coating the almonds.
  • 1-2 tablespoons Cocoa Powder or Powdered Sugar For dusting to prevent chocolate from sticking.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Spread 1 1/3 cups of raw almonds on a baking sheet and roast in the preheated oven for about 20 minutes. Let them cool.
  3. In a large saucepan over medium heat, combine the sugar, salt, and water. Bring to a boil, swirling occasionally but not stirring. Heat until the syrup reaches 120°C (250°F).
Coating
  1. Add the roasted almonds to the melted sugar syrup. Stir gently until all almonds are coated.
  2. Keep stirring until the sugar browns slightly. Remove from heat and mix in 2 teaspoons of butter.
  3. Spread the almonds on a lined baking sheet and let them cool completely.
  4. Finely chop the chocolate bars and melt the larger portion over simmering water until it reaches 115°F (46°C).
  5. Remove from heat and add the remaining chocolate, stirring until it cools down to 82°F (28°C).
  6. Gently reheat until it reaches between 88°F and 90°F (31–32°C) and then dip each almond in the tempered chocolate.
  7. Place the chocolate-coated almonds on a parchment-lined baking sheet to set.

Notes

Store your almonds in an airtight container at room temperature for up to two weeks. You can also try other spices or types of chocolate for different flavors.