Ingredients
- 1 cup almonds raw, roasted with skins
- 1 cup pistachios raw, roasted
- 1/2 cup dark chocolate or bittersweet chocolate chips
- 1/2 teaspoon kosher or sea salt
Instructions
- Preheat oven to 325°.
- Line a rimmed cookie sheet with parchment paper; evenly spread almonds and pistachios onto sheet. Roast 12 minutes. Cool to room temperature.
- In a medium saucepan, combine chocolate and salt; melt over low heat, stir until completely melted, about 3–4 minutes. Add almonds and pistachios to chocolate; toss to cover. Pour chocolate covered nuts onto the same lined cookie sheet; spread flat, but keep nuts next to each other in order to form clusters.
- Allow to cool at room temperature; refrigerate 30 minutes if chocolate is still sticky. Break into 1- to 2-inch pieces. Store in an airtight container for up to 3 days.
Notes
Tip: If the temperature is warm outside, store in the refrigerator.
Nutrition Information
Serving: 2clusters | Calories: 170kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg | SmartPoints (Freestyle): 3