3-Ingredient Chocolate Almond Clusters
Servings: About 18–24 clusters, depending on size
Ingredients
2 cups whole almonds (raw or roasted, unsalted)
1 1/2 cups semisweet chocolate chips (or chopped semisweet chocolate)
1 teaspoon neutral oil (such as canola or vegetable oil), optional but helps with shine
Directions
Line a baking sheet with waxed paper or parchment paper and set it aside. Make a little room in your refrigerator or a cool corner of the porch if it’s wintertime.
Prepared baking sheet lined with waxed paper on a kitchen counter
Prepared baking sheet lined with waxed paper on a kitchen counter
If using raw almonds and you’d like a toasted flavor, spread the almonds in a single layer on an ungreased baking sheet. Toast in a 350°F (175°C) oven for 8–10 minutes, stirring once, until fragrant. Let cool completely before mixing with the chocolate.
Place the chocolate chips in a medium heatproof bowl. Add the teaspoon of oil if using. Melt the chocolate gently: either microwave in 20–30 second bursts, stirring after each, until smooth, or set the bowl over a saucepan of barely simmering water, stirring until melted and glossy.
Melted chocolate being stirred in a heatproof bowl
Melted chocolate being stirred in a heatproof bowl
Once the chocolate is fully melted and smooth, remove it from the heat. Add the cooled almonds to the bowl and stir until every almond is well coated with chocolate.
Using a spoon, drop small mounds of the chocolate-covered almonds onto the prepared baking sheet, forming clusters of 3–6 almonds each, depending on how big you’d like them. Try to keep them roughly the same size so they set evenly.
