Ingredients and Supplies
- 1 pound sugar-free dark chocolate candy coating
- 2 cups slivered almonds, toasted
- parchment paper
Toast almonds and allow to cool. Melt candy coating. Add toasted almonds to melted coating and stir to coat the nuts. Using a tablespoon, scoop a spoonful of the chocolate almond
mixture and drop mounds onto parchment paper or silicone mat. Allow chocolate to harden. Store in an airtight container for 2 to 3 weeks in the refrigerator or up to 2
months in the freezer.
HOW TO TOAST NUTS
Preheat oven to 350ºF. Spread nuts in a single layer on a parchment-lined baking sheet. Place in the middle rack of the oven and toast for 10-15 minutes, stirring halfway
through until nuts are fragrant. Different nuts have different baking times depending on size and oil content. Smaller nuts and nuts with higher oil content require less baking
time to toast. Once toasted, remove from oven and transfer nuts to a cool plate or pan. Allow to cool before chopping (if required for recipe).