CHOCOLATE SEA SALT ALMOND CLUSTERS

Prep 30 min. | Total 1 hour Makes: 30 to 32

Melting the chocolate in two parts is essential — it will prevent your chocolate from pooling and give it a smooth, firm shell. 30 to 32 foil liners for candy 250-g pkg dark chocolate chips, divided

1 cup buttered or candied almonds, coarsely chopped 1/4 tsp flaked sea salt, such as Maldon

1. Arrange liners on a large baking sheet.

2. Microwave 1 cup chocolate chips in a medium bowl on medium, stirring halfway, until melted, 1 to 2 minutes. Stir in remaining chocolate chips until melted and smooth, 1 to 2 minutes. Gently stir in almonds until just combined.

3. Spoon 1-tbsp portions into candy liners. Sprinkle with salt. Let stand in a cool place until firm, about 30 minutes.

Make-ahead tip: Clusters can be made up to two days ahead. Store in a sealed container.