Salted Chocolate Almonds

Meet my ‘it’ snack of the moment. It’s crunchy. It’s simple and easy to prepare. It’s salty and sweet. And last but not least, there’s the chocolate! We all love these little nuts. I have no idea why oh why it’s taken me so long to pull this together. If I had come up with it three years ago when I started thinking about healthier kid snacks, I might have considered the case closed and never started this blog of mine.

Salted Chocolate Almonds Recipe

This recipe is easily doubled. It would also probably be insanely good with smoked salt if you happen to have any on hand. If you don’t have almonds, use cashews!

1 cup roasted unsalted almonds
1/2 cup (3 ounces) semi-sweet chocolate chips (I use Ghirardelli)
1/2 teaspoon (give or take – more is more) kosher salt

Melt the chocolate chips gradually in a double boiler or in the microwave. If using the microwave, proceed with caution and set the power level to 20% for a minute at a time. After a few minutes, the chips should not appear melted, but should be soft enough to stir into a semi-smooth mass with a silicone/rubber spatula. Stir for a good thirty seconds or more. The warm bits of chocolate will gradually melt all of the firmer chips as the heat is redistributed. If you heat the chocolate too much, it will turn into a coarse chalky mass (from which it is impossible to recover). Melting it gently and keeping it away from moisture of any kind will allow the chocolate to keep its temper and be shiny when it cools.

Once the melted chocolate is ready, add the almonds to the bowl and stir to coat. Transfer to a parchment-lined baking sheet and spread the nuts into a single layer. Sprinkle with salt and allow to dry. This should take about ten minutes. Break apart any huge clusters of almonds and serve. Store in an airtight container.

Yield: 1 1/4 cups
Prep-time: 15 minutes (including drying time)

Almond Bon Bons

[donotprint]This is recipe that might not belong among the “healthy” recipes that are supposed to grace the pages of this blog. But, at least it’s fresh and homemade. Much better to indulge with these when your sweet tooth can not be denied.

Some people have asked me if they can replace the rice syrup with honey or corn syrup, to which I resoundingly reply “No!”. I really try not to use unusual ingredients unless I feel they are truly necessary. The bon bons would probably turn out fine with another sweetener, but the rice syrup gives the bon bons an oh-so-lovely carmel-like flavor. It is not to be missed.[/donotprint]

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1 1/4 cup whole almonds
1/3 cup brown rice syrup
1/4 cup organic almond butter or peanut butter
1/8 teaspoon salt
1 tablespoon ground flaxseed (optional)
1 cup quality chocolate chips

Grind almonds in a blender until texture resembles a course meal. A few larger chunks are fine. Be sure not to grind too long or you will make almond butter. Set aside.

In a small saucepan, warm syrup and almond butter over low heat until well blended and smooth. Remove from heat and add ground almonds, salt and ground flaxseed. With a sturdy spoon, stir until well combined and mixture sticks together and begins to form a ball.

Make one inch balls by hand and place on wax paper. Your hands will get greasy.

Melt chocolate in a double boiler or in the microwave. If using a microwave, use 20% power for 2 minutes and check. An additional minute at low power may be required. The chips will hold their shape. Stir with fork. If about half of the chips appear to have melted, keep stirring until all of the chips are melted. This may take a couple minutes. By keeping the chocolate’s heat low, the cocoa butter and chocolate solids are much less likely to separate and the chocolate will remain in temper.

If using a double boiler, be very careful not to let any water come into contact with the melting chocolate or it will sieze. Over low heat, stir constantly until 3/4 of the chips are melted. Remove from heat and continue to stir until smooth.

Using a fork, dip the balls in the chocolate one at a time until thoroughly covered. Place in airtight container on wax paper and allow to set for approximately one hour. Serve cold or at room temperature. Store in the refrigerator in an airtight container. These taste best when they are very fresh, but will keep for a week or more.

Makes approximately 30 balls.

[donotprint]Note: To learn more about tempering chocolate, read Mark Bittman’s article Chocolate Gets Hot But Holds Its Temper. Bittman makes it look easy in the video. I’ve tried tempering a handful times and was successful once. That’s why I’ve avoided the tempering process in this recipe. But I’m still fascinated by it and will conquer it someday.[/donotprint]

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