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Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!
2 cups (280g) whole almonds
226g semi-sweet or bittersweet chocolate, coarsely chopped
raw cane sugar
Preheat oven to 149°C. Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth.
Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like.
Sprinkle with a little sea salt and sugar, then allow chocolate to completely set. You can place the baking sheet in the refrigerator to speed it up!
Store chocolate covered almonds in the refrigerator for up to 4 weeks.
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