For sweethearts: Dark chocolate and sea salt-coated almonds 

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For sweethearts: Dark chocolate and sea salt-coated almonds

By Eleanor Maidment

Published: | Updated:


Use your favourite nuts to make this utterly moreish snack. Brazil nuts are particularly good too.

MAKES 100g

½ tsp flaky sea salt

80g dark chocolate (50-60% cocoa solids), roughly chopped

100g whole blanched almonds

1 tbsp cocoa powder

  • Lay a large piece of parchment on the work surface. If your sea salt is coarse, crush it a little using a pestle and mortar (or in a bowl with the end of a rolling pin), as you don’t want any large flakes.
  • Melt the chocolate in a large bowl in a microwave or over a pan of simmering water, then set aside to cool for 3-4 minutes.
  • Add the almonds and stir to coat in the chocolate. Using two forks, lift the almonds one at a time on to the parchment, letting any excess chocolate fall away. When all the almonds are on the parchment, scatter with the sea salt and leave until set.
  • Sift the cocoa in a bowl and add the almonds, tossing them until coated all over. Tip into a sieve and shake off the excess. Store in an airtight container for up to a week.