Chocolate Covered Almonds (and Cherries)
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 16 ounces (1 pound) whole almonds
  • 18 ounces (1 pound 2 ounces) semisweet chocolate
  • sea salt, for topping
  • 4 ounces dried cherries
  1. For the chocolate covered almonds (and cherries):
  2. Roast almonds in either a toaster oven or conventional oven at 300° until nicely browned. Watch carefully and stir frequently. Cool completely.
  3. Line two baking sheets with aluminum foil and set aside.
  4. Melt the chocolate in the microwave or on the stove. Add the nuts to the bowl and stir until completely covered.
  5. Use a large soup spoon to drop the covered almonds onto the baking sheet. Sprinkle the tops with sea salt.
  6. 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.
  7. Drop the chocolate covered almonds and cherries onto the baking sheet.
  8. 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.
  9. Betsy's tidbits:
  10. The sea salt is sprinkled over the chocolate covered almonds, not over the chocolate covered almonds and cherries.
  11. 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.
  12. The number of servings will depend on how large one makes the chocolate covered almonds (and cherries).
Additional time is needed for the almonds to cool and the chocolates to set.
Recipe by Desserts Required at