Caramelized Chocolate Almonds

Caramelized Chocolate Almonds

The aroma that fills your kitchen alone is worth making Caramelized Chocolate Almonds. It’s the perfect holiday treat and makes a delicious edible gift!

Caramelized Chocolate Almonds

There is something special about making and receiving homemade gifts. It’s shows thought, care, and embodies a loving Christmas spirit. Spread Christmas cheer with a box of Caramelized Christmas Almonds. The best part is that the person who has everything, doesn’t have YOUR almonds. The fact that it taste better and is a lot less expensive than picking up some from the store doesn’t hurt.

What You’ll Need:

Whole Raw Almondsguittard_french_vanilla_semi_sweet_chocolate_5lib-wh-ms


Knowing how to temper your chocolate will help if you’re using couverture chocolate.

Caramelized Chocolate Almonds

Caramelized Almonds

With Rebecca Millican


  • 15 oz whole unblanched almonds
  • 4 1/2 oz (1/2 cup plus 1 tablespoon) granulated sugar
  • 3 tablespoons water
  • 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
  • 4 oz tempered dark chocolate
  • cocoa powder
  • confectioners sugar


  1. Toast almonds in a 300 degree oven for 5 minutes. Allow to cool, then place in a bowl.
  2. Cook the sugar, water and vanilla bean to 230 degrees F. Add the almonds to the sugar mixture and continue to cook, stirring constantly until the sugar crystalizes.
  3. Continue to cook and stir the nuts until the sugar melts and caramelizes. Lower the heat if necessary to prevent burning.
  4. Pour the almonds onto a parchment-lined sheet tray. Allow almonds to cool.
  5. When cooled, separate the nuts. Place them in a mixing bowl and enrobe in tempered chocolate in 3 coats, about 1 ounce of chocolate at a time.
  6. After the last coating of chocolate, drop the almonds into sifted cocoa powder or confectioners sugar to coat. Remove when set. Shake in a sifter to remove excess powder.

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