Quick, Easy and Delicious
Sometimes, ideas for my blog come to mind when I am not thinking about Desserts Required. Case in point, last week I was going to my friend’s home for Rosh Hashanah dinner. I baked an apple cake for dessert but wanted to make something for the hostess.
I was short on time, not to mention energy, on that particular day and ruled out one dessert after the other. Finally, I decided to make a batch of chocolate covered almonds; quick, easy and delicious.
I know most people roast their almonds in the oven, but I prefer to use the toaster oven. I bake them at 300° because I find it easier to monitor and have less of a chance of burning them.
Adding the nuts to the melted chocolate is a breeze and I let the mounds drop off the spoon onto aluminum foil covered baking sheets. Sprinkling sea salt over the tops completes the treats.
I did have one problem. I realized that I had more melted chocolate than nuts to coat. I did not have the time to roast more almonds, but I did have dried cherries in the house, so I threw them into the mix.
This turned out to be a great combination. The sweetness of the dried cherries was great with the toastiness of the almonds. Enveloping all of this in chocolate is simply perfection.
If you do not want dried cherries in your candies, simply roast more almonds instead. Either way, you won’t go wrong.
I have since shared them with others who have the same response as I when eating Chocolate Covered Almonds (and Cherries)…”We can’t figure out which we love more. To make matters worse, we can’t stop eating them because we know deep down that’s the only way we’re ever going to get our answer.”
One thing I know for sure…I HAVE to get them out of my house!!!
| Chocolate Covered Almonds (and Cherries) | | Print |
- 16 ounces (1 pound) whole almonds
- 18 ounces (1 pound 2 ounces) semisweet chocolate
- sea salt, for topping
- 4 ounces dried cherries
- For the chocolate covered almonds (and cherries):
- Roast almonds in either a toaster oven or conventional oven at 300° until nicely browned. Watch carefully and stir frequently. Cool completely.
- Line two baking sheets with aluminum foil and set aside.
- Melt the chocolate in the microwave or on the stove. Add the nuts to the bowl and stir until completely covered.
- Use a large soup spoon to drop the covered almonds onto the baking sheet. Sprinkle the tops with sea salt.
- Once you reach the point when it is apparent that there are not enough nuts for the remaining melted chocolate, add the dried cherries. Stir until completely mixed together.
- Drop the chocolate covered almonds and cherries onto the baking sheet.
- Place both baking sheets into the freezer for 15 minutes, or until the chocolates are set. Peel off the aluminum foil and serve. Store in the freezer.
- Betsy's tidbits:
- The sea salt is sprinkled over the chocolate covered almonds, not over the chocolate covered almonds and cherries.
- Feel free to play with the percentage of almonds and cherries. I accidentally fell into these proportions and loved the result, but more or less of either the almonds or the dried cherries will work beautifully, too.
- The number of servings will depend on how large one makes the chocolate covered almonds (and cherries).
