Dark Chocolate Almonds with Sea Salt and Turbinado Sugar (Trader Joes Copycat!)
These Dark Chocolate Almonds with Sea Salt and Turbinado Sugar are irresistibly crunchy, sweet, and salty—an easy homemade snack that tastes just like Trader Joe's!
Equipment
- Double boiler or microwave-safe bowl
- Baking Sheet
- Parchment Paper
- Spatula
Ingredients
- 3 ounces dark chocolate roughly chopped
- 1 cup raw almonds
- 2 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon sea salt
Instructions
- Line a baking sheet with parchment paper to prepare your workspace.
- Melt the dark chocolate in a double boiler or microwave-safe bowl over low heat. If using a microwave, heat in 30-second intervals, stirring in between until smooth. Be careful not to overheat to prevent burning.
- Optional: Toast the raw almonds by spreading them in a single layer on a baking sheet and baking at 350°F (175°C) for about 10 minutes until fragrant. Let cool slightly.
- Remove the melted chocolate from heat and add the raw or toasted almonds. Stir until the almonds are completely coated with chocolate.
- Sprinkle the turbinado sugar and sea salt over the chocolate-coated almonds. Stir gently to ensure the sugar and salt stick to the chocolate.
- Using a spatula, transfer the chocolate-covered almonds onto the prepared baking sheet in a single layer, making sure they do not touch.
- Allow the chocolate to set at room temperature for about 30 minutes. Alternatively, place the baking sheet in the refrigerator to speed up the setting process.
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- Try substituting almonds with other nuts like cashews or pecans for variety.
- Adjust the amount of turbinado sugar to make the snack sweeter if desired.
- Store the finished chocolate almonds in an airtight container to maintain freshness.
- Refrigerate or freeze the almonds for longer storage and bring to room temperature before serving.