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


  1. Line a baking sheet with parchment paper.

  2. Combine the sugar, salt, and 1/4 cup of water in a medium saucepan over medium heat.

  3. When the sugar mixture comes to a boil, add the roasted almonds.

  4. With a wooden spoon, stir continuously until the mixture thickens and the sugar crystallizes. (The nuts should have an opaque sugar coating)

  5. Turn the almonds out onto the prepared pan. Stir and spread the nuts to separate them.

  6. When the nuts are cool, transfer them to a medium bowl and place them in the freezer for about half an hour.

  7. Using a microwave-safe container, place the chocolate chips in the microwave oven at medium power for 1 minute. Remove and stir.

  8. If the chocolate is not melted, return to the microwave and repeat the heating step. (Stirring every 30 seconds to avoid scorching)

  9. Remove the nuts from the freezer and pour the melted chocolate over them.

  10. Stir quickly to coat all the almonds evenly.

  11. Sprinkle premium cocoa powder over the nuts and, using a rubber spatula, lift and toss the nuts to separate them.

  12. Transfer the nuts to a fine-mesh sieve and gently shake off excess cocoa.

  13. Transfer nuts to serving bowl and enjoy.

Adapted from a recipe by Standard Baking Company, Portland, ME