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Truffled Almonds

Truffled Almonds

2/3 cup Sugar
1/2 teaspoon Salt
2 cup Fastachi Roasted Almonds
6 ounce Callebaut 70% Dark Chocolate Chips
1/3 cup Valrhona Cocoa Powder
Serving size: 2 cups truffled almonds

Line a baking sheet with parchment paper. Combine the sugar, salt, and 1/4 cup of water in medium saucepan over medium heat. When the sugar mixture comes to a boil, add the almonds. With a wooden spoon, stir continuously until the mixture thickens and the sugar crystallizes. The nuts should have an opaque sugar coating. Turn the almonds out on to the prepared pan. Stir and spread the nuts to separate them. When the nuts are cool, transfer them to a medium bowl and place them in the freezer for about half an hour.

Using microwave-safe container, place chocolate in microwave oven at medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching.

Remove the nuts from the freezer and pour the melted chocolate over them. Stir quickly to coat all the almonds evenly. Sprinkle the cocoa powder over the nuts and, using a rubber spatula, lift and toss the nuts to separate them. Place a piece of parchment paper, wax paper, or aluminum foil on a work surface. Transfer the nuts to a fine-mesh sieve placed over the prepared work surface and gently shake off excess cocoa. Transfer nuts to serving bowl and enjoy.

Adapted from recipe by Standard Baking Company, Portland, ME