If you are lucky enough to live near a Trader Joe’s (man, how I miss it), then you know how it feels to get stuck in their candy aisle staring at all the chocolatey treats. I literally start to salivate when I think of their Dark Chocolate Covered Caramels, Chocolate Covered Coffee Beans or Peanut Butter Cups. But, I’m not sure anything beats the Sea Salt & Turbinado Sugar Dark Chocolate Almonds. They are addicting! The almonds are roasted to perfection so they have a nice crunch, and the combination of bittersweet dark chocolate with sea salt is really just the best pairing ever. Am I right!?
So, what do you do when you are thousands of miles away from the closest Trader Joe’s? You make your own sweet and salty chocolate covered almonds, of course. And that’s just what I did.
With only five ingredients, this recipe is about as easy as it gets. Too easy maybe, because I found myself popping way too many of these into my mouth as I stirred them into the melted chocolate, then as I added the sea salt, and then again when I put the final touch of cocoa powder on them. I had to test them to make sure they were good enough to share with you, after all. Now, I have them hidden in the fridge so they won’t melt in this blistering Mexican heat and so I don’t eat them all in one sitting.
I’m going to guess you probably have all these ingredients in your house right now, so what are you waiting for? Save yourself a trip to TJ’s, make yourself feel better for not having a TJ’s nearby, or quell your homesickness by making this super simple and perfect sweet treat.
What’s your favorite chocolate treat from Trader Joe’s?
- 1/2 cup dark chocolate chips
- 2 cups dry roasted almonds
- 1/2 teaspoon coarse sea salt
- 1 tablespoon sugar in the raw/turbinado sugar
- 3 teaspoons unsweetened cocoa powder
- Add chocolate chips to a double boiler and stir until melted completely.
- Remove from heat and add almonds, stirring until they are coated completely.
- Sprinkle sea salt over almonds and toss to incorporate. Add sugar and toss again.
- Spread onto a cookie sheet with wax or parchment paper and place in the fridge for about 20 minutes to set.
- Remove from the fridge and add to a large bowl. Sprinkle with cocoa powder and toss to coat completely.