I shared this same recipe over on Holly’s blog {8six11} last Christmas when I did a guest post for her, so if you’re a re-read, I apologize, but I think this recipe is way too good to miss every year and I always make them as happies for people in my life during Christmas time (co-workers, those seasonal friends, teachers, etc.)
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Today, I want to share a recipe I got from Good Housekeeping magazine and what I’ve done with it! I started this last year and thought it was such a great idea to keep it going year after year!
The Recipe: CHOCOLATE ALMOND CLUSTERS
What you need:
8 oz. semisweet chocolate
1 1/2 cups roasted, salted almonds (8 1/4 oz)
1. On a large cookie sheet, arrange 48 paper or foil mini-muffin or candy cups in a single layer.
2. In large microwave-safe bowl, microwave half o the chocolate on high for 20 seconds. Stir and repeat until chocolate just melts, about 1 minute and 20 seconds total. Stir in remaining chocolate until melted. Let cool for 3 MINUTES (For a shiny finish!).
3. Stir in almonds until evenly coated. With measuring teaspoon, drop 1 spoonful of mixture into mini-muffin cup. Repeat with remaining mixture and cups.
4. Refrigerate at least 20 minutes or until set. Chocolate clusters can be refrigerated in an airtight container up to one month.
I used Nestle semisweet chocolate morsels and blue diamond almonds!
This is the almonds and chocolate mixed together, just take a spoonful into each little mini-muffin cup
My awesome clusters in the fridge, getting chilled!
What I did, was make the chocolate almond clusters and put 3 in a cute little bag. I then used my amazing Erin Condren gift labels (Does anyone else have millions of these from their planners and haven’t been able to go through them all? WELL, I did, so this was a super great way to use them up!) and I write a little Christmas note to pass out with it!
My little bags with my EC Gift Labels, ready to go!
There’s my finished little project!
MERRY CHRISTMAS Y’ALL!
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