8 ounces chocolate, melted (I used Ghirardelli semi-sweet, but works great with dark chocolate, too!)
Salted Caramel Sugar for topping-You can use course turbinado sugar and course sea salt (I used a product from Spice & Tea Exchange Of St. Augustine, FL)
Instructions
In a double boiler (or microwave), melt the chocolate.
Place toasted almonds into a bowl, then pour chocolate over the almonds. Mix thoroughly.
On a parchment paper covered pan, place rounded spoonfuls of the chocolate/almond mixture.
Lightly sprinkle with sugar/salt topping.
Allow to cool in the refrigerator until set.
When serving, eat immediately! (Of course, they WILL go fast!)
Recipe by SimpleSolutionsDiva.com at http://simplesolutionsdiva.com/recipe/chocolate-covered-almonds-with-salted-caramel-sugar/