4-Ingredient Sea Salt Chocolate Almond Clusters

These Sea Salt Chocolate Almond Clusters are only 4 ingredients and the perfect combo of salty and sweet. They keep in the refrigerator for up to 4 weeks so they are perfect to have on hand for last minute holiday visitors.

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How to Make Them:

4 Ingredients You'll Need:

• Whole Almonds
• Chocolate - I prefer to use semisweet, bittersweet, or dark.
• Flaky Sea Salt - I love the Maldon Sea Salt Flakes
• Course Sugar - optional

Kitchen Tools You'll Need:

• Either a Microwave Safe Bowl or Double Boiler (heat safe bowl set over a pot of simmering water.)
• Wax Paper or Silicone Baking Mats - so the clusters don't stick as they cool
• Baking Sheet - to toast almonds

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Tips and FAQs

How long do these last?

The clusters can be stored in the refrigerator for up to 4 weeks!

They keep super well. The perfect make ahead holiday treat.

Can these be made in advance?

Yes! These taste just as good on day 1 as they do a few weeks later. They're the perfect treat to make at the beginning of the holiday season.

What type of chocolate is best? Can I use chocolate chips?

I prefer using bittersweet, semisweet, or dark chocolate.

I recommend using a baking bar as it melts better than chocolate chips, but you certainly can use chocolate chips if that's what you have on hand. Just be aware that the melt will not be as smooth.

Is toasting the almonds necessary?

I think so! If you're in a huge rush, you technically could skip the step. But toasting the almonds adds extra flavor which I think is worth it.

Toasting nuts is actually very easy. Just spread on a baking sheet and toast in the preheated oven for just about 10 minutes. Giving a stir halfway through.

What's the best way to melt chocolate?

I prefer to melt chocolate via a double boiler. A double boiler is just a heatproof bowl (such as a glass bowl) set over a pot of simmering water (without the water touching the bottom of the bowl).

This technique allows for gentle melting and greatly lowers the risk of burning the chocolate.

You can also melt chocolate in the microwave, but do so carefully as it's easier to burn. I recommend microwaving in 30 second intervals and stirring in between until smooth.

How long do the clusters take to set up and harden?

I recommend placing the in the fridge to speed up the setting time. They should harden and set in just an hour or two. Then you can remove from the wax paper and transfer to a storage container.

Some other Make Ahead Holiday Treats:

• Cranberry White Chocolate Fudge
• Rolo Pretzel Turtles
• 3-Ingredient Pretzel Hugs

Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

Recipe

Sea Salt Chocolate Almond Clusters

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These Sea Salt Chocolate Almond Clusters are only 4 ingredients and the perfect combo of salty and sweet. They keep in the refrigerator for up to 4 weeks so they are perfect to have on hand for last minute holiday visitors. 

• Author: Kathleen
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 30 clusters
• Category: Dessert, Chocolate
• Method: Oven
• Cuisine: American

Ingredients

• 2 cups whole almonds
• 8 ounces semisweet or bittersweet chocolate, chopped
• Flaky sea salt, for sprinkling
• Raw turbinado sugar, optional for sprinkling

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Instructions

1. Toast the Almonds. Preheat the oven to 300°F. On a baking sheet, spread the almonds in an even layer. Toast for 10-12 minutes in the preheated oven. Stirring halfway through. Remove and set aside.
2. Melt the Chocolate. Melt the chocolate in a double boiler or in a microwave safe bowl in the microwave. To melt in the microwave, heat chocolate in 30 second intervals stirring in between each interval. Be careful, as the chocolate can burn easily.
3. Combine almonds and chocolate. Stir the almonds into the melted chocolate. Spoon into clusters on wax paper (or silicone mat) lined baking sheets. You can make the clusters as big or as small as you would like.
4. Sprinkle. Immediately sprinkle the clusters with a little sea salt and turbinado sugar. Set aside to allow chocolate to set. I like to put the baking sheets in the refrigerator to help the process.
5. Enjoy!

Notes

The clusters can be stored in the refrigerator for up to 4 weeks.

Nutrition

• Serving Size: 1 almond cluster
• Calories: 94
• Sugar: 4.9 g
• Sodium: 52.1 mg
• Fat: 6.9 g
• Carbohydrates: 7.1 g
• Fiber: 1.7 g
• Protein: 2.6 g
• Cholesterol: 0 mg