Chocolate Sea Salt Almond Clusters
24
- Prep Time30 min
- Total Time1 h
- Makes30 to 32
Melting the chocolate in 2 parts is essential to this recipe. It will prevent your chocolate from pooling and give it a smooth, firm shell.
Ingredients
30 to 32 foil liners for candy
250-g pkg dark chocolate chips, divided
1 cup buttered or candied almonds, coarsely chopped
1/4 tsp flaked sea salt, such as Maldon
Instructions
ARRANGE liners on a large baking sheet.
MICROWAVE 1 cup chocolate chips in a medium bowl on medium, stirring halfway, until melted, 1 to 2 min. Stir in remaining chocolate chips until melted and smooth, 1 to 2 min. Gently stir in almonds until just combined.
SPOON 1-tbsp portions into candy liners. Sprinkle with salt. Let stand in a cool place until firm, about 30 min.
Make-ahead tip: Clusters can be made up to 2 days ahead. Store in a sealed container.
Nutrition (per serving)
Calories 63, Protein 1g, Carbohydrates 7g, Fat 4g, Fibre 1g, Sodium 10mg.
Get more holiday candy recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.