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There are some little kitchen tricks that feel like they’ve been passed down on the back of church bulletins and in the margins of old community cookbooks, and these chocolate almond clusters are one of them. They’re the kind of candy you throw together when the snow is starting to fall, the house is quiet, and you want something sweet without turning your whole kitchen upside down.
Chocolate almond clusters cooling on waxed paper in a cozy kitchen
Chocolate almond clusters cooling on waxed paper in a cozy kitchen
Just three ingredients, a saucepan, and a sheet of waxed paper, and you’ve got a treat that tastes like you fussed all afternoon. Around here in the Midwest, we’ve always had a soft spot for simple candies—things you can make in between chores, that tuck nicely into Christmas tins or look pretty in a cut-glass candy dish on the coffee table. These clusters are perfect for that: humble, dependable, and just fancy enough to feel special.
Someone might make these when company’s coming on short notice, when the grandkids are underfoot and eager to help, or simply when the craving hits for a little chocolate comfort after supper.
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These chocolate almond clusters are lovely all on their own, but they really shine when you set them out with a few simple companions. I like to place them on a plate alongside a bowl of fresh fruit—sliced apples, pears, or a handful of berries if they’re in season—for a nice balance of rich and refreshing.
They’re wonderful with an afternoon cup of coffee or a mug of hot tea, and they make a sweet little finish after a hearty Midwestern meal of roast, potatoes, and green beans. For holidays or potlucks, arrange them on a platter with other small nibbles—cheese cubes, crackers, and maybe a few pretzels—so folks can pick a little salty, a little sweet, and go back for more. And if you’re packing lunches, tuck one or two clusters into a small container; they hold up well and feel like a homemade surprise in the middle of the day.
3-Ingredient Chocolate Almond Clusters
Servings: About 18–24 clusters, depending on size
Ingredients
2 cups whole almonds (raw or roasted, unsalted)
1 1/2 cups semisweet chocolate chips (or chopped semisweet chocolate)
1 teaspoon neutral oil (such as canola or vegetable oil), optional but helps with shine
Directions
Line a baking sheet with waxed paper or parchment paper and set it aside. Make a little room in your refrigerator or a cool corner of the porch if it’s wintertime.
If using raw almonds and you’d like a toasted flavor, spread the almonds in a single layer on an ungreased baking sheet. Toast in a 350°F (175°C) oven for 8–10 minutes, stirring once, until fragrant. Let cool completely before mixing with the chocolate.
Place the chocolate chips in a medium heatproof bowl. Add the teaspoon of oil if using. Melt the chocolate gently: either microwave in 20–30 second bursts, stirring after each, until smooth, or set the bowl over a saucepan of barely simmering water, stirring until melted and glossy.
Once the chocolate is fully melted and smooth, remove it from the heat. Add the cooled almonds to the bowl and stir until every almond is well coated with chocolate.
Using a spoon, drop small mounds of the chocolate-covered almonds onto the prepared baking sheet, forming clusters of 3–6 almonds each, depending on how big you’d like them. Try to keep them roughly the same size so they set evenly.
Gently tap the baking sheet on the counter to help the clusters settle and smooth out a bit. If any stray almonds escape, nudge them back into their little chocolate puddles.
Place the baking sheet in the refrigerator for about 20–30 minutes, or until the clusters are firm and the chocolate is set. In a cool house, you can also let them sit at room temperature until hardened.
Once set, peel the clusters off the paper and transfer them to an airtight container. Store in a cool, dry place or in the refrigerator. They’ll keep well for about a week, though in most homes they disappear long before that.
Variations & Tips
You can dress these clusters up or down depending on what you have in the pantry. If you prefer a slightly less sweet candy, use dark chocolate instead of semisweet; for a milder, creamier taste, try milk chocolate, or even a mix of milk and dark.
A small pinch of coarse salt sprinkled over the tops before the chocolate sets gives them that sweet-salty bite so many people love. If you want to stretch the batch or add a bit of variety, stir in a handful of dried fruit—chopped dried cherries, cranberries, or raisins go especially well with almonds and chocolate. You can also swap in other nuts: peanuts will give you more of a classic, old-fashioned candy feel, while pecans or walnuts lean into that cozy holiday flavor.
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