These Sea Salt Chocolate Almond Clusters are only 4 ingredients and the perfect salty and sweet treat. Make a batch and store in the refrigerator for up to 4 weeks to have a go-to treat throughout the holiday season. Recipe at KathleensCravings.com.
Start by toasting the almonds. Preheat the oven to 300°F. On a parchment lined (or silicone mat) baking sheet, spread the almonds in an even layer. Toast for 10-12 minutes in the preheated oven. Stirring halfway through. Remove an set aside.
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.
Stir the almonds into the melted chocolate. Spoon into clusters on parchment or wax paper (or silicone mat) lined baking sheets. You can make the clusters as big or as small as you would like.
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.
The clusters can be stored in the refrigerator for up to 4 weeks.
My chocolate of choice is Bakers, Ghirardelli, or the Trader Joe’s Pound Plus bar.