Only 5 minutes are needed to make these out-of-this-world White Chocolate Almond Clusters! A simple, easy, and delicious candy recipe everyone needs to have! Makes for delicious homemade gifts! Can be made with almonds or with peanuts – you choose!
WHITE CHOCOLATE ALMOND CLUSTERS
PIN IT TO YOUR DESSERT BOARD ON PINTEREST TO SAVE IT FOR LATER!
This year for the holidays I have decided to start making almost everyone homemade gifts. It seems more personable than a gift card, in my opinion. And then I quickly came to a complete halt because I had no idea what I wanted to make for each person. I instantly knew I wanted something with dark chocolate (who doesn’t love chocolate?!) with some kind of nut, maybe peanuts or almonds. And then these White Chocolate Almond Clusters quickly came to mind.
I instantly knew I wanted something with dark chocolate (who doesn’t love chocolate?!) with some kind of nut, maybe peanuts or almonds. And then these White Chocolate Almond Clusters quickly came to mind.
I wasn’t sure how they were going to turn out because I wanted them to be quick, easy, and no-fuss. No-fuss meaning I didn’t want to temper the white chocolate, I also didn’t want to melt the white chocolate in a double boiler. I quickly grabbed a package of almond bark because it’s no-fuss and it doesn’t seize as easily as white chocolate morsels. After the almonds were coated in the melted white chocolate, in my opinion, they looked a little plain. So I melted dark chocolate morsels with a little coconut oil and drizzled it on top and that made a HUGE different. They are *almost* too cute to eat! And the last thing I added on top of the drizzled dark chocolate.
They are *almost* too cute to eat! And the last thing I added on top of the drizzled dark chocolate was Morton Coarse Sea Salt. It was the perfect addition and no one should enjoy these White Chocolate Almond Clusters without a pinch or two of sea salt. It was the perfect finishing touch!
The reasoning behind using the coarse sea salt instead of fine or kosher salt was because I wanted you to be able to see the salt and the texture it provides. You can also use coarse sea salt on root vegetables, Caprese salads, desserts like cookies and brownies, and toffee (can’t wait to try this next!). The right type of salt you use in a dish enhances your cooking and desserts.
I am partnering with Morton salt on their fabulous campaign, Next Door Chef. The Next Door Chef program teaches home chefs on the proper uses of salt and how they can transform home-cooked food into an elite dining experience. Using the tips and tricks the at-home chef can now create restaurant-quality experience from the comfort of their own home. Check out some of the experiences here!
- 20 ounces almond bark
- 3 cups toasted almonds
- ½ cup dark chocolate morsels
- ¼ teaspoon coconut oil
- Morton Coarse Sea Salt
- Place wax sheet on a large baking sheet. Set aside.
- Place the almond bark in a microwave safe bowl and microwave and stirring at 30-second intervals until completely melted.
- Add the almonds and toss to combine.
- Spoon the mixture onto the baking sheet and repeat until there is no more mixture left.
- Place the baking sheet in the refrigerator for 20 minutes or until they are hardened.
- Place the dark chocolate morsels and the coconut oil in a microwave-safe container and microwave at 30-second intervals until melted.
- Drizzle the melted chocolate on top of the hardened clusters and garnish with a pinch or two of coarse sea salt.
- Store in the refrigerator for up to 1 month.
This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine.
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