February 25th is National Chocolate Covered Nuts Day.
While you can easily head to the nearest store to pick up some chocolate-covered nuts, nut clusters or turtles, chocolate-covered nuts are something that you can easily make at home.
Prefer to buy them?
Our favorites are the Triple Chocolate Almonds from Charles Chocolates, coated in milk chocolate, dark chocolate and cocoa powder.
They’re also made in Mint Chocolate Almond and in Dark Chocolate Hazelnuts.
RECIPE: CHOCOLATE-COVERED SEA SALT ALMONDS
The recipe is from Sally’s Baking Addiction, a wonderful place to find delicious baking ideas.
Prep time is 25 minutes, plus setting time; total 1 hour.
Ideally, use the 3-pronged tool from the chocolate tool set to lift the nuts out of the chocolate pool and shake off the excess chocolate. We used fondue forks; but if we make these again, we’re going for the chocolate tools.
Ingredients For 1-1/2 Cups
1. TOAST the almonds by spreading them on a large baking sheet; bake for 10-12 minutes in a preheated 300°F oven. Allow to slightly cool before coating with chocolate.
2. LINE a large baking sheet with parchment paper or a silicone baking mat. Set aside.
3. MELT the chocolate in a double boiler or in the microwave in a heat-proof bowl at 30-second increments. Stir every 30 seconds until the chocolate is completely melted and smooth.
4. STIR the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out one by one. Gently tap the fork against the side of the bowl to remove excess chocolate, and place the nut onto the prepared baking sheet. Repeat with remaining almonds.
5. SPRINKLE the almonds with a bit of sea salt and turbinado sugar. Allow the chocolate to completely set. You can place the baking sheet in the fridge to speed up the setting.
6. STORE the almonds in the fridge for up to 4 weeks, in an airtight container.
*Dark, milk, white: Use whatever chocolate you prefer, as long as it’s a premium brand. Ditto with the nuts: You can substitute hazelnuts, macadamias, pecans, walnuts, mixed nuts, etc.
 For you or a friend: Sally’s Candy Addiction, the cookbook by Sally McKenney of Sally’s Baking Addiction (photo © Race Point Publishing).
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