Covered Almonds
Author: inspired by Martha Stewart
Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hour
  • 14 ounces whole almonds
  • 1¼ cups sugar
  • 1½ teaspoons plus 1 tablespoon ground cinnamon, divided
  • ½ teaspoon vanilla extract
  • ¼ cup water
  • 18 ounces bittersweet, semisweet or milk chocolate chips
  • 1½ cups confectioners sugar
  1. For the almonds:
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Toast the almonds in a 350° oven until deeply browned, about 10 minutes, occasionally stirring the nuts with a large spoon.
  4. Combine the sugar, 1½ teaspoons cinnamon, vanilla and water into a medium saucepan. Add the toasted almonds. Cook over medium high heat, stirring constantly, until the sugar crystallizes, the liquid evaporates and the almonds are completely coated, about 8-12 minutes. The mixture will be harder to stir at this point.
  5. Immediately pour the almonds onto a parchment lined baking sheet and refrigerate for 20 minutes.
  6. Melt the chocolate in a large metal bowl that has been placed over a saucepan of simmering water. Hold onto the bowl with a potholder as it gets hot.
  7. Separate almonds by breaking them apart with your hands. Once the chocolate is melted add the cooled almonds. Stir until all of the almonds are coated with chocolate. Pour onto the second parchment lined baking sheet. Refrigerate for 5 minutes.
  8. Shake off all the crumbs from the first parchment paper and place back onto a baking sheet. Combine the confectioners sugar with the remaining 1 tablespoon cinnamon. Roll the chocolate covered almonds in the sugar mixture and place onto the parchment lined baking sheet until completely dry.
  9. Transfer to a sealed container.
  10. Betsy's tidbits:
  11. Bittersweet, semisweet or milk chocolate may be used. Personal preference will dictate which you go with.
  12. I buy the thin white disposable gloves at the grocery store and wear them to roll the nuts in the confectioners sugar. The nuts separate beautifully and best of all…no mess, no fuss!
  13. The amount of confectioners sugar mixed with cinnamon called for is with the purpose of covering most of the chocolate covered almonds completely and then dusting the remaining nuts with some of the mixture and forming nut clusters. If you prefer to have all the nuts covered with confectioners sugar/cinnamon, add an additional ½ cup confectioners sugar plus 1 teaspoon cinnamon to the recipe.
Recipe by Desserts Required at