Simple Chocolate Covered Almonds Recipes

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

CHOCOLATE COVERED ALMONDS

Steps:

• Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside.
• In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto prepared pans. Chill in freezer, about 15 minutes.
• Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated. Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds.
• Place cocoa powder and confectioners' sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month.

CHOCOLATE COVERED ALMONDS

Steps:

• Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes.
• When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone.
• The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring.
• Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are.
• Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve.

CHOCOLATE ALMONDS

Steps:

• Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
• In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
• Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
• Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

TAFFY CHOCOLATE COVERED ALMONDS

Steps:

• Line a baking sheet with a piece of parchment paper.
• Place taffy candy pieces onto a microwave-safe plate, and heat in microwave oven until warm and soft, 5 to 10 seconds. Check after 5 seconds to prevent candy from becoming too hot.
• Place a warmed taffy piece onto a flat work surface and pat out to form a 1 1/2-inch circle.
• Cut the circle into quarters.
• Place an almond onto each quarter-circle, and enclose the almond in the taffy. Repeat for remaining taffy and almonds. Let the taffy-covered almonds cool.
• Place chocolate chips into a small microwave-safe bowl, and heat chips in microwave oven until shiny and beginning to melt, about 10 seconds. Stir, then repeat microwaving and stirring in 5-second intervals until the chocolate is warm and smooth.
• Dip each taffy-wrapped almond in chocolate, place onto the parchment paper, and allow to set until the chocolate is hardened, about 20 minutes.