4-Ingredient Sea Salt Chocolate Almond Clusters
Man, do I have an easy holiday (or any time of year) dessert for you. 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 or an easy holiday party treat. Can you really go wrong when the 4 ingredients are almonds, chocolate, sea salt, and sugar?! I think not.
We start by toasting the almonds. Don’t skip this step. No matter how tempting it may be. Toasting the almonds first adds SO MUCH flavor. And toasting is really very easy. Just place the almonds in one layer on a lined baking sheet and toast for 10-12 minutes in a preheated oven. I like to stir them around and give them a little shake halfway through to ensure even toasting.
Next, we melt our chocolate. You can use the semisweet or bittersweet chocolate of your choice. I like to use Baker’s, Ghirardelli, or even the Trader Joe’s Pounds Plus Bar. Go ahead and melt the chocolate in a double boiler or in the microwave. If you’re using the microwave, do so carefully. Chocolate can burn very, very quickly. So it’s best to microwave in 30 second chunks, stirring in between. Once all melted and smooth, just stir in your toasted almonds. Now, try to refrain from just eating this combination with a spoon..
Now let’s make the cluster. Drop spoonfuls of the chocolate covered almonds on a lined baking sheet. Go ahead and make the clusters as big or as small as you’d like. Anything works! Then we immediately sprinkle with a little sea salt and turbinado sugar (to get that salty and sweet combo). YUM!
Finally, set aside to allow the chocolate to set (I like to place in the fridge to really speed things up). The clusters can then be stored in the refrigerator for up to 4 weeks. These are PERFECT to have on hand throughout the holiday season. Just pull some out for last minute visitors or a quick and easy holiday party treat.