Espresso Chocolate Covered Nuts

These chocolate-covered nuts come together with minimal effort and ingredients but are unquestionably better than a store-bought option. You can use any of our dark chocolate bars for this, though the flavor of espresso is our favorite to pair with the toasted nuts. The trick to coaxing out as much flavor as possible is to toast and season the nuts before dunking them in chocolate. We especially like forming small clusters of nuts, so that you can get an unexpected variety in each bite. 

1½ cups nut of choice, we opted for a blend of walnuts and almonds 

A pinch of fine sea salt 

A small drizzle of olive oil 

2 bars Fine & Raw Brooklyn Bonnie Espresso, broken into small pieces 

A generous pinch of instant espresso powder or finely ground coffee 

Flaky salt 

Line a sheet tray with parchment paper. 

Preheat your oven to 350°F. Place the nuts in a small roasting dish. Toss them in just enough olive oil to fully lacquer, and follow with a small pinch of salt. Roast for 10-12 minutes, until the nuts are golden and aromatic. Remove from the oven and set aside to cool.  

Add an inch of water to a small saucepan and bring it to a simmer over medium-high heat. Place the chocolate pieces in a bowl large enough to sit on top of the saucepan, without the bottom of the bowl making contact with the water. Allow the chocolate to melt, undisturbed, until it’s visibly molting. Any solid pieces should melt upon contact. When fully melted, take the bowl off the heat and stir the chocolate until it’s silky and combined.