I enjoy this recipe because it combines sweet, salty, crunchy, and chocolatey flavors in every bite. The toasted almonds add a deep nutty flavor, while the dark chocolate creates a rich coating that pairs perfectly with the sea salt.
I also appreciate how easy these clusters are to prepare. With only four ingredients and minimal prep work, they make a wonderful snack, gift, or dessert for any occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups whole almonds 8 ounces semi-sweet or bittersweet high-quality chocolate, coarsely chopped Sea salt, to taste Turbinado sugar or any coarse raw sugar, to taste
Directions
I begin by preheating the oven to 300°F (149°C). I line a large baking sheet with parchment paper or a silicone baking mat.
I spread the almonds in a single layer on the baking sheet and toast them for 10 to 12 minutes, stirring once during baking. Once toasted, I set them aside to cool slightly.
Next, I melt the chocolate using a double boiler or the microwave. If using the microwave, I heat the chocolate in 30-second intervals, stirring after each interval until completely smooth and melted.
I stir the toasted almonds into the melted chocolate, making sure each almond is thoroughly coated.
Using a spoon, I form clusters on a lined baking sheet. I typically use about 10 to 12 almonds per cluster, but I can make them any size I prefer.
I sprinkle the clusters with a little sea salt and turbinado sugar while the chocolate is still soft.
I allow the chocolate to set completely before serving. When I want to speed up the process, I place the baking sheet in the refrigerator until the clusters are firm.
Servings and timing
Servings: 30 clusters
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
I sometimes use milk chocolate or extra-dark chocolate instead of semi-sweet chocolate for a different flavor profile.
For added texture, I mix in chopped pecans, walnuts, or cashews along with the almonds.
When I want a festive touch, I add a pinch of cinnamon, pumpkin spice, or espresso powder to the melted chocolate.
I also enjoy drizzling white chocolate over the finished clusters for an attractive presentation.
storage/reheating
I store the finished almond clusters in an airtight container in the refrigerator for up to 4 weeks.
If the weather is cool, I can also keep them at room temperature for several days in a sealed container.
These clusters do not require reheating. I simply remove them from the refrigerator a few minutes before serving if I prefer a softer texture.
FAQs
Can I use roasted almonds instead of raw almonds?
Yes, I can use roasted almonds and skip the toasting step if they are already roasted.
What type of chocolate works best?
I prefer high-quality semi-sweet or bittersweet chocolate because it provides the richest flavor and best texture.
Can I make these clusters without sugar?
Yes, I can omit the turbinado sugar if I prefer a less sweet treat.
Why add sea salt to chocolate almond clusters?
I find that sea salt enhances the chocolate flavor and creates a delicious contrast to the sweetness.
Can I freeze chocolate almond clusters?
Yes, I can freeze them in an airtight container for up to 3 months. I thaw them in the refrigerator before serving.
Conclusion
Sea Salt Dark Chocolate Almond Clusters are one of my favorite easy homemade treats. I love how the toasted almonds, rich chocolate, flaky sea salt, and crunchy sugar create a perfect balance of flavors and textures. Whether I serve them as a snack, dessert, or edible gift, these clusters always deliver a satisfying bite with very little effort.
These Sea Salt Dark Chocolate Almond Clusters are an easy sweet and salty treat made with crunchy almonds, rich dark chocolate, and a sprinkle of sea salt.
Author:Sarah
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:30 clusters
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups whole almonds
8 ounces semi-sweet or bittersweet high-quality chocolate, coarsely chopped
Sea salt, for sprinkling
Turbinado sugar (or coarse/raw sugar), for sprinkling
Instructions
Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Spread the almonds in a single layer on the prepared baking sheet. Toast for 10–12 minutes, stirring once halfway through. Remove from the oven and let cool slightly.
Melt the chocolate using a double boiler or microwave-safe bowl. If using the microwave, heat in 30-second intervals, stirring after each interval until smooth and fully melted.
Add the toasted almonds to the melted chocolate and stir until all almonds are evenly coated.
Using a spoon or cookie scoop, drop clusters of almonds onto a parchment-lined baking sheet. Each cluster should contain about 10–12 almonds, or adjust the size as desired.
Sprinkle each cluster with a pinch of sea salt and a light dusting of turbinado sugar.
Allow the chocolate to set completely at room temperature or place the baking sheet in the refrigerator to speed up the process.
Once firm, serve and enjoy.
Notes
Use high-quality dark chocolate for the best flavor and texture.
If tempering the chocolate, allow clusters to set at room temperature and avoid refrigeration.
Customize with chopped dried fruit, coconut flakes, or a drizzle of white chocolate.
Store in an airtight container in the refrigerator for up to 4 weeks.
Great for holiday gifts, dessert platters, and make-ahead snacks.
