Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Sea Salt Dark Chocolate Almond Clusters (recipe courtesy
sallysbakingaddiction.com)

Ingredients
2 cups (280g) whole almonds
8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped*
Sea salt
Turbinado sugar (or any coarse/raw sugar)

Instructions
1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment
paper or a silicone baking mat. Spread almonds out in a single layer and toast
for 10-12 minutes, stirring once during that time. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the
microwave, place the chocolate in a medium heat-proof bowl. Melt in 30
second increments, stirring after each increment until completely melted and
smooth. Alternatively, you can temper the chocolate. If tempering, do not store
finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. On a large
lined baking sheet, drop a spoonful of the coated almonds. (Spoonful can be
as large or small as you’d like. My clusters had about 10-12 almonds each in
them.) Sprinkle with a little sea salt and turbinado sugar, then allow chocolate
to completely set. I placed the baking sheet in the refrigerator to speed it up!
4. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

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