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Chocolate Covered Almonds

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These homemade chocolate covered almonds are incredibly easy to make with just 3 simple ingredients! Crunchy roasted almonds coated in rich, glossy chocolate create an irresistible treat that’s perfect for snacking, gifting, or serving at parties. This foolproof recipe produces bakery-quality results every single time.

  • Total Time: 25 minutes
  • Yield: About 2 cups (approximately 16 servings) 1x

Ingredients

Scale
  • 2 cups whole almonds (raw or roasted)
  • 12 ounces chocolate chips or chopped chocolate (dark, milk, or white)
  • 2 teaspoons coconut oil (optional, for smoother coating)
  • Flaky sea salt for topping (optional but recommended)

Instructions

  1. Prepare Your Workspace: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. If using raw almonds, roast them first by spreading on a baking sheet and baking at 350°F for 8-10 minutes until fragrant. Let cool completely.
  2. Melt the Chocolate: Place chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until chocolate is completely smooth and melted (usually 90 seconds to 2 minutes total). Alternatively, melt in a double boiler over simmering water, stirring constantly until smooth.
  3. Coat the Almonds: Add all the almonds to the melted chocolate. Stir thoroughly with a spatula until every almond is completely coated in chocolate. Make sure to scrape the bottom and sides of the bowl to coat evenly.
  4. Spread to Set: Using a fork or your fingers, transfer the chocolate-coated almonds to your prepared baking sheet, spreading them out in a single layer. Try to separate them as much as possible so they don’t stick together in one big cluster (a few stuck together is fine and actually quite charming!).
  5. Add Sea Salt (Optional): While the chocolate is still wet, sprinkle with a light dusting of flaky sea salt if desired.
  6. Let Set: Allow the chocolate to set at room temperature for about 15-20 minutes, or place in the refrigerator for 10 minutes to speed up the process. The chocolate should be completely firm and no longer shiny when ready.
  7. Break Apart and Store: Once set, gently break apart any almonds that stuck together. Store in an airtight container at room temperature or in the refrigerator.

Notes

  • For the glossiest coating, make sure your almonds are completely dry and at room temperature before coating.
  • If your chocolate seems too thick, add more coconut oil one teaspoon at a time.
  • Don’t let any water get into your chocolate or it will seize up and become grainy.
  • For variety, try rolling some almonds in crushed nuts, coconut flakes, or cocoa powder before the chocolate sets.
  • These keep well for up to 2 weeks at room temperature in an airtight container, or up to 1 month in the refrigerator.
  • Author: Samantha Nelson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (including setting time)
  • Category: Dessert
  • Method: Stovetop/Microwave
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 tablespoons (approximately 8-10 almonds)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 5mg (without added salt)
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 2mg

Find it online: https://charmingsnacks.com/chocolate-covered-almonds/