I have a chocolate-covered almond recipe I’ve been using for years. It requires just a handful of ingredients and takes only 30 minutes to prepare. The end result is a stockpile of take-anywhere chocolate-covered almonds that feel like a special treat and provide lots of energy. My family loves these on road trips, flights, and as a surprise lunchbox upgrade.
To make this snack, I simply toast the almonds, melt down the sugar and cinnamon with a little water, coat the nuts, dip them in melted semi-sweet chocolate, and dust them with Dutch-processed cocoa powder. Done! So simple and so decadent.
Ingredient Swaps and Flavor Spins
- Chocolate swaps: Use dark chocolate for a richer, less sweet profile. Semisweet chocolate gives a classic candy vibe, and white chocolate is sweeter and a little creamier.
- Almond options: Sub in smoked almonds for a more complex flavor or marcona almonds for a smooth, buttery texture. Be sure to roast raw almonds first to release their aromatic, nutty flavor and add crunchy texture.
- Flavor add-ins: Use a sprinkle of espresso powder or instant coffee for a little kick. A dash of cinnamon, cardamom, or chili powder brings notes of surprise flavor to this snack. Coating the chocolate-covered nuts in toasted sesame seeds or sea salt flakes is a beautiful option when you’re wrapping these up and giving them as gifts.
Setting and Storage Tips
- Refrigerator: Place a tray of freshly coated almonds in the refrigerator for 10 to 15 minutes to set, then move to room temperature. This helps prevent condensation and gives the chocolate coating a firm texture.
- Dry Storage: Store chocolate-covered almonds in an airtight container in a cool, dry place for up to two weeks.
- Freezer: Store in an airtight container in the freezer for up to three months. Frozen almonds are great for snacking, too.
How to Make My Chocolate-Covered Almonds
Ingredients
- 2 1/2 cups raw unsalted whole almonds
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1 pound semisweet chocolate, finely chopped
- 1 cup Dutch-processed cocoa powder
Directions
- Heat oven to 350 degrees F. Toast almonds for 15 minutes on a baking sheet.
- Line two baking pans with parchment paper; set aside.
- In a large pot, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook on medium heat, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated (about 10 minutes).
- After the nuts are coated, strain off excess sugar solution and place back into the pot. As the nuts cool, stir them to separate them from one another.
- Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Stir frequently.
- After the sugar-coated nuts have cooled, pour melted chocolate over the nuts, mix together so all are covered, and transfer nuts to baking pan to cool.
- Separate nuts before chocolate is completely cool and place into bowl of cocoa powder. Stir nuts to ensure they are covered.
- Strain covered nuts into large bowl. Repeat until all nuts are coated.