Halloween candy recipe!
This Sunday Coffee, Cozy mystery and Candy recipe...
- 36 oz lightly salted roasted almonds
- 24 oz high quality dark chocolate chips, I use Ghrirardelli 60% cacao. Use semi-sweet if if you prefer it slightly sweeter
- flaky sea salt for light dusting on top
Recommended: freshly re-roast the almonds for extra flavor: Place almonds in an even layer on ungreased baking sheet and bake at 350F on middle rack for 10-15 minutes or until aromatic and toasted.
- Place almonds and chocolate chips in Crockpot on low for 1 hour, without opening lid. Stir well until chocolate is completely smooth and melted. Drop mixture by spoonfuls onto a large sheet of wax paper or parchment. Lightly sprinkle a bit of flaky sea salt on top of each cluster. Let cool completely before serving. Chill in fridge for quicker setting. Clusters keep well in airtight container at room temp.
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