Matcha Chocolate Covered Caramel Almonds – Deliciously crunchy with a hint of matcha, these almond snacks are perfect for matcha lovers!
- 30g cane sugar
- 15g water
- 100g almonds (raw or roasted)
- 5g vegan butter
- 90g vegan white chocolate chips
- 1 tbsp matcha powder (1/2 tbsp for making matcha chocolate coating, and 1/2 tbsp for dusting)
- A few mixing bowls (I like these set of 3 nesting pyrex bowls)
Make the caramelized almonds (25 mins):
- Add the sugar and water in a pan and bring to a boil on medium heat.
- Add the almonds into the pan and stir until the almonds are coated in the sugar mixture.
- Keep stirring the almonds until the sugar becomes crystalized on the surface of the almonds. Stop stirring and keep heating the almonds on medium heat.
- Watch over the almonds and start to gently stir the almonds once you see the sugar melting again. The sugar should be a brown liquid from the caramelization. Keep stirring the almonds gently until all of the almonds are coated in a glossy layer of caramel. Turn off the heat and add the vegan butter to the pan and stir until it is well incorporated.
- Take a sheet pan (or a flat plate) lined with parchment paper and pour out the caramelized almonds onto it. Flatten any clumps of almonds and separate them as best as you can. Leave the almonds to cool at room temperature for 2-3 minutes and then place the sheet pan in the freezer for the almonds to cool down rapidly.
- Take out the almonds from the freezer after 2-3 minutes and break up any clumps with your hands so that there are only individual almonds pieces left. Place these in a bowl in preparation for coating.
Coat the almonds in matcha chocolate (15 mins):
- Melt the vegan white chocolate in either a microwave or a double boiler. If you are using a microwave, heat the chocolates on max setting in 15 second intervals for 1 min 15 seconds or until the chocolate is melted. Add the matcha powder to the white chocolate and stir until the resulting mixture is smooth and even in the green color.
- Take a few teaspoons of melted chocolate and drizzle it over the almonds in the bowl. Stir the almonds until they are well coated in the chocolate. Keep stirring until you see that the outsides of the chocolate are matte. The almonds should be hard to the touch and no chocolate should come off on your fingers. Place the bowl in the freezer for 2-3 minutes to chill the almonds.
- Repeat step 2 until you use up all the chocolate. The almonds should now be thicker and there should be no pieces where the surface of the almond is still visible.
- Move the almonds to a clean bowl and add the matcha powder for dusting. Stir the chocolate almonds until they are evenly coated in matcha powder.
- Makes 10 servings, with each serving being around 10 almonds.
- If you liked this recipe, you should also check out my dark chocolate covered caramel almonds recipe!
Keywords: dessert, matcha, chocolate, almond, vegan