Caramelized Almonds Covered with Dark Chocolate
By yasmine • December 24, 2015
Three ingredients and you have your own customized chocolate bites… you can prepare them for your own indulgence or as a gift to loved ones during the festivities… A Seyami alternative to the chocolate bar is mixing 100% cocoa with melted coconut oil (1/2 cup cocoa to 1/2 cup melted coconut oil).
Try the same recipe with cashews, pistachios, or pecans.
- 1/2 cup almonds (peeled and sliced) - لوز
- 1/2 cup brown sugar - سكر بني
- 250 gram chocolate bar - لوح شكولاته
Step by step
- In a medium pan, melt brown sugar on low/medium heat and add the almonds when the sugar has just started to turn into liquid. Don't walk away from the stove during this step because the sugar can easily burn.
- Stir the almonds with the brown sugar for a few minutes until well-coated. The whole process should take 10 minutes. Take the sugar-coated almonds off the stove, and lay them on parchment paper. Leave to cool.
- Cut the chocolate into smaller chunks and place them in a glass or any heat resistant bowl. Place the bowl over a pot with hot water (without the water touching the bowl from the bottom). Place the pot (with the bowl on top) on low/medium heat. Stir the chocolate occasionally until it completely melts.
- While the chocolate melts, crack the cooled (and now brittle) caramelized almonds into bite size pieces with your hands or using a knife.
- Add the cracked almonds to the melted chocolate, making sure all the almonds are covered with chocolate. With a teaspoon, add the chocolate bites into a mold or on a tray lined with parchment paper. Each bite should be 1 to 1.5 heaped teaspoon. Leave space between each bite.
- Place the chocolate tray in the fridge for an hour minimum before you move the chocolates to an airtight container. It can stay up to a week.
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