CHILLI, SEA SALT + CHOCOLATE ALMONDS

 

Get your chocolate fix with these chilli bites from our new favourite recipe book, Land and Sea by author an entrepreneur Alexandra Dudley.

 

Dainty and delicate with a subtle chilli kick, with these you can go as spicy and as salty as you like with these. If chilli isn’t to your liking, you can either leave out or swap it for some ground ginger or cinnamon. These make for wonderful gifts. Just wrap them in cellophane (I often ask for extra when buying flowers) and tie with string or ribbon.

 

Makes a medium-sized bowl or approx. 6 gift bags

 

INGREDIENTS

 

300g whole, skin-on almonds

1–2 tsp cayenne pepper (depending on how much heat you would like)

½ tsp coarse sea salt, plus extra for sprinkling (optional)

1 tbsp coconut oil

120g good-quality dark chocolate (or raw chocolate for a dairy-free option)

 

METHOD

Preheat the oven to 180°C/350°F/gas mark 4.

Place the almonds in a bowl with the cayenne pepper and sea salt. Melt the coconut oil and pour it over the nuts. Stir until all the almonds are covered, then spread them out on a baking tray and placing in the oven for about 15 minutes or until they begin to smell fragrant. Be careful not to burn them.

Remove from the oven and leave to cool. Line a separate baking tray with baking parchment or greaseproof paper.

Once the almonds are cool, break the chocolate into a heatproof bowl and melt it slowly by placing the bowl over a saucepan of simmering water, making sure the base of the bowl is not touching the water. Once the chocolate has melted, remove it from the pan.

Transfer the almonds to the bowl of chocolate and stir to coat. Transfer them to the lined baking tray using a fork. Leave space between each almond so that the chocolate does not merge. You can sprinkle flecks of sea salt onto each almond once they are coated in chocolate, if you like. If you are doing this, allow them to harden at room temperature as opposed to the fridge, and add the salt after about 5 minutes when the chocolate is a little cooler – so as not to melt the salt.

Store the chocolate-coated almonds in a glass jar or little cellophane bags if you are making them for gifts. They should keep for a good 5 weeks at room temperature and up to 2 months in the fridge.

 


 

For more recipe from Alexandra, check out her book here.

For something savoury, try this recipe.

 

 

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