Food & Cooking Recipes Dessert & Treats Recipes Chocolate Covered Almonds 3.7 (46) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: VICTOR SCHRAGER Yield: 2 pounds These are a treat for all seasons. Sprinkle a few on ice cream or eat on their own as a midday snack. Ingredients 2 ½ cups (13 ounces) unblanched whole almonds 1 ¼ cups granulated sugar 1 teaspoon ground cinnamon 1 pound semisweet chocolate, chopped ½ cup Dutch cocoa powder ½ cup confectioners' sugar Directions Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. Line two baking pans with parchment paper; set aside. In a medium saucepan, combine granulated sugar, 1/4 cup water, toasted almonds, and cinnamon. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto prepared pans. Chill in freezer, about 15 minutes. Meanwhile, place chocolate in a medium bowl; place bowl over simmering water until melted. Transfer half the chilled almonds to a large bowl, and pour half the melted chocolate over nuts. Stir until nuts are thoroughly coated. Transfer nuts onto prepared baking pan. Using two forks, separate nuts so none stick together. Return almonds to refrigerator until chocolate has set, about 20 minutes. Repeat with remaining almonds. Place cocoa powder and confectioners' sugar into two separate bowls. Toss half the nuts in cocoa and half in sugar, and gently tap off any excess powder. Store separately in airtight containers for up to 1 month. Rate it Print