Creamy, melt-in-your mouth chocolate and almond clusters made in the microwave with just 3 simple ingredients!
Last month when I visited Diamond of California Nuts in Sacramento, I stayed in a gorgeous hotel called The Citizen. It was fan-C-pants. The rooms were really nice with lots and lots of comfy uber-squishy pillows ( <—- one of the keys for an awesome hotel room).
Diamond Nuts made sure I was taken care of pretty much every minute of the day, and when I got back to my room Thursday night, there was a gift bag for me. It was stuffed with snack things (Sriracha Kettle Corn. People. Get your hands on this stuff. NOW.) including but not limited to a little bag from a local candy shop filled with sea-salted chocolate covered cashews.
Oh. My. Heaven.
I basically inhaled those babies in 3.7 seconds flat. But then they were gone and I found myself craving them desperately for days afterwards. Well, you know me and my cravings…. they’re powerful little things those cravings and I find that I just can’t live to my fullest potential while one of my basic needs is going unmet. So I made my own sea-salted chocolate covered nuts. I decided to go with almonds (although cashews would have worked perfectly too and I plan on doing that very, very soon) and I used almond bark for the chocolate. No matter which nuts you choose to go with in this recipe, I still recommend sticking with the almond bark! The flavor is divine and the chocolate is so creamy that it just can’t be beat in a recipe for candy-type-chocolate-things like these nut clusters.
In nutshell (I crack myself up!) – these are a cinch to make IN THE MICROWAVE! That’s right. In the microwave. Doesn’t get any easier than a microwave candy recipe with only 3 ingredients.
- 12 ounces almond bark, roughly chopped* (may sub cashews or peanuts)
- 2 cups whole raw almonds* (such as Diamond of California)
- 1-2 teaspoons coarse sea salt*
- Like a baking sheet with foil or parchment paper.
- In a heat safe bowl, microwave almond bark on high for 2 minutes. Take it out, give it a stir, then return to microwave for 30 seconds at a time - stir after each - until creamy.
- Add almonds to the bowl of melted chocolate. Use a tablespoon to scoop out almonds and chocolate and pour into a mound on prepared baking sheet. (The chocolate will spread out a little) Repeat process with remaining almonds and chocolate. Sprinkle with coarse sea salt.
- Allow clusters to cool completely. If you have room in the fridge or freezer, you can stick them in there for a few minutes and they'll harden up in no time. Store at room temperature or chilled in an airtight container.
*Sea salt is optional but highly recommended!
***Almond bark is a kind of baking chocolate you can find near the chocolate chips in most grocery stores. It is my favorite for melting in recipes like this, but chocolate chips can be used in place of almond bark if desired.