This simple snack uses just four ingredients—toasted almonds, dark chocolate, sea salt, and turbinado sugar. It’s an easy, homemade take on Trader Joe’s Sea Salt & Turbinado Sugar Dark Chocolate Almonds.
I went for an outdoor run this morning for the first time in a long while. It wasn’t very far or very fast, but it felt good to be outside moving again—even if my lungs and legs protested. I used to run daily and loved it; these days baking has often taken center stage, but I’m trying to get back to running and reach for lighter snacks more often.
One of my favorite treats from my running days was Trader Joe’s Sea Salt & Turbinado Sugar Dark Chocolate Almonds. They’re delicious, but pricey, so I decided to recreate them at home. The homemade version is incredibly simple and uses only the four ingredients named above: sea salt, turbinado sugar, dark chocolate, and almonds.
Turbinado sugar is a coarse, light-brown sugar with larger crystals than granulated sugar. I often buy “Sugar in the Raw” or a similar brand; you should find it near the regular sugar in most grocery stores. Its crunchy crystals pair beautifully with sea salt to give the almonds a satisfying sweet-and-salty crunch.
I prefer to toast the almonds before coating them—toast brings out a deeper, nuttier flavor and a crisp bite—but you can skip toasting if you’re short on time. Toast them on a baking sheet at 350°F and turn every few minutes until they’re fragrant and slightly browned.
Once the almonds are cooled, melt the dark chocolate, toss the almonds in the chocolate to coat, then lift them out with a fork so excess chocolate drains off. Place the almonds individually on parchment or wax paper, then sprinkle with turbinado sugar and a pinch of sea salt. Let the chocolate set at room temperature, or speed the process by chilling the almonds briefly in the refrigerator.
More Recipes to Try:
- Caramel Popcorn
- Candied Walnuts
- Candied Pecans
- Cookie Mix in a Jar
Sea Salt & Turbinado Sugar Dark Chocolate Almonds
Ingredients
- 1 3/4 cups (245 g) whole almonds
- 6 oz (170 g) dark chocolate (about 60% recommended)
- 1/4 cup (50 g) turbinado sugar
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Spread the almonds evenly on an ungreased baking sheet.
- Bake for 10–15 minutes, stirring or turning the almonds every 5 minutes, until they smell toasted and nutty. Remove and allow to cool.
- Coarsely chop the dark chocolate and melt it in a microwave-safe bowl in 15-second increments, stirring between intervals, until smooth. Alternatively, melt over a double boiler.
- Pour the cooled almonds into the melted chocolate and stir until they are evenly coated.
- Use a fork to lift almonds out of the chocolate, letting excess chocolate drain back into the bowl. Place almonds individually on a parchment-lined baking sheet.
- Sprinkle each almond with turbinado sugar and a light pinch of sea salt. Allow the chocolate to harden at room temperature (about an hour) or refrigerate briefly to set faster.
Nutrition
Calories: 443 kcal |
Carbohydrates: 30 g |
Protein: 11 g |
Fat: 33 g |
Sugar: 17 g
Nutrition information is an approximation.
Like this? Leave a comment below!