Go Back
+ servings
Chocolate covered caramel almonds- roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder.

Chocolate Covered Caramel Almonds

Roasted almonds are covered with a crunchy caramelized shell, dipped in milk chocolate, and dusted with cocoa powder. These chocolate covered caramel almonds are an addictive snack, and you won't be able to stop at one! 
Course Dessert
Cuisine christmas, holiday
Keyword almonds, caramel, chocolate, christmas treats, holiday snacks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 371kcal



Prep Almonds

  • Preheat oven to 350 degrees F.
    3/4 cup raw almonds
  • Place almonds on a baking sheet and roast for about 7 minutes.
    Keep an eye on the almonds to make sure they don't burn. The almonds are done when they have a nice roasty flavor and are slightly darkened. 

Caramelize Almonds

  • Set out a silpat mat or parchment paper.
  • When almonds are done roasting, combine the sugar and water in a small saucepan over medium heat and stir until it starts to simmer.
    1/4 cup granulated sugar, 1 T water
  • Add the almonds and stir continuously. 
    The sugar will eventually crystallize and become grainy and white. Keep stirring, and the sugar will melt again and start turning amber. The sugar will caramelize and turn a deep amber color. 
    Make sure to watch carefully so you don't burn the sugar! 
  • Remove from heat.
  • Add the butter and stir to combine the butter fully with the sugar.
    1/2 T unsalted butter
  • Quickly spread the almonds out on the mat.
  • Take a fork or chopsticks and separate the almonds from one another.
  • Allow to cool. (For method two, below, cool the almonds in the fridge)

Make Chocolate

  • Meanwhile, prep the chocolate for dipping. Place cocoa powder in a small container and set aside.
    1/4 cup dutch processed cocoa powder
  • Break chocolate into pieces and place in a double boiler.
    4 oz good quality milk chocolate
  • Alternately, place in a glass bowl over a saucepan with about an inch of water.
  • Bring water to a low simmer, and place bowl on top of the saucepan, making sure the bottom doesn't touch the water.
    Note: Do not let any water come in contact with the chocolate or else it will seize and be ruined. Stir the chocolate until completely melted.
  • You can choose either method, below. 
    Method one tends to result in better looking shapes. Method two, at least for me, resulted in less uniform chocolate coverage, and flat spots. That being said, it's less work and is easier. They basically taste the same, so choose whichever method suits you. 

Assemble - Method One (Ice Method)

  • Place some ice in a large bowl.
  • Place the almonds in a medium bowl and nestle over the ice.
  • Pour about 1/4 of the chocolate over the almonds and stir until the almonds are covered and chocolate starts turning white-ish.
  • Remove from ice and stir until chocolate is mostly solid.
  • Return to ice and add another 1/4 of the chocolate.
  • Repeat until chocolate is gone.
    If too much chocolate gets stuck to the bottom of the bowl, place over the saucepan with the hot water for a few seconds.
    The residual heat should be just enough to soften the chocolate at the bottom.
  • Once the chocolate is solid, toss the almonds in the cocoa powder to coat. 
    1/4 cup dutch processed cocoa powder

Assemble - Method Two (Refrigerator )

  • This is the easier, but uglier method: 
    Place refrigerator chilled almonds in a large bowl and pour the chocolate over them.
  • Stir until fully coated.  
  • Spread the almonds out over a silpat mat or parchment paper and place in the fridge to chill and harden.
  • Once the chocolate has set, remove from fridge and toss in cocoa powder to coat.
    1/4 cup dutch processed cocoa powder



Using roasted almonds from the store will work, but roasting your own almonds will result in a deeper, more roasty flavor. 
Dutch process cocoa powder has a less bitter/intense flavor, and I prefer it for coating applications.
Adapted from Orange Page- 初めてのお菓子 cookbook


Calories: 371kcal | Carbohydrates: 39g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 6mg | Potassium: 354mg | Fiber: 7g | Sugar: 28g | Vitamin A: 44IU | Calcium: 85mg | Iron: 3mg