Slow Cooker Sea Salt Chocolate Almond Clusters
43 Comments Oct 22, 2024
Updated Jun 05, 2025
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Sea Salt Chocolate Almond Clusters combine rich chocolate with crunchy almonds and a hint of sea salt for a simple, holiday treat that is great for holiday cookie trays.
Other candy recipes we love to make are Slow Cooker Butterscotch Haystacks and Crockpot Christmas Candy.
Even though they’re not technically cookies, these Sea Salt Chocolate Almond Clusters belong on every cookie tray and at every holiday gathering this year. They’re so simple to make but taste like a treat from a chocolate shop.
Key Ingredients
- Semi-sweet chocolate chips – rich and smooth when melted
- Roasted almonds – give a hearty crunch and nutty flavor
- Vanilla – adds a warm, bakery-style note
- Coarse sea salt – the perfect finishing touch for balance
Variations
- For nut variations, you can substitute the almonds with cashews, peanuts, walnuts, or macadamia nuts to experiment with different textures and flavors.
- For chocolate alternatives, try white, dark, or milk chocolate chips to adjust the richness and sweetness of the clusters.
- Adding dried fruit, such as cherries or cranberries, introduces a sweet-tart contrast that pairs beautifully with the chocolate and sea salt.
How long to store and package:
- To store Sea Salt Chocolate Almond Clusters, place them in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate them for up to two weeks to maintain freshness.
- For extended storage, freeze the clusters for up to two months, separating layers with parchment paper to prevent sticking. Note that the appearance of the chocolate may change slightly after freezing.
- For gifting, present the clusters in decorative tins or clear bags tied with a festive ribbon.
Featured Comment
“I make these every Christmas and give batches for gifts. They are a fan favorite. Low & slow on the chocolate and they turn out perfectly. I put them in the freezer for a few minutes to set. It’s the salt that makes them as well as roasting them appropriately.”
– Jen
Slow Cooker Sea Salt Chocolate Almond Clusters
Equipment
Ingredients
- 12 oz Ghiradelli semi-sweet chocolate chips
- 2 1/2 cups almonds, roasted, unsalted
- 1 tsp vanilla extract
- coarse sea salt
Instructions
- Add everything to a 3-quart or larger slow cooker; stir.
- Set the slow cooker to LOW and cover.
- Set a timer for 10 minutes and stir; REPEAT two more times for a total of 30 minutes cooking time. (see notes)
- After the chocolate has melted and is smooth, scoop the chocolate-almonds onto wax paper lined trays (see notes).
- Conservatively sprinkle with the sea salt. (see notes).
- Chill to allow the clusters set up.
- Serve at your holiday party or pack onto your cookie trays!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other holiday candies to try:
Slow Cooker Candied Pecans and Cinnamon Almonds are sweet, crunchy, and perfect for gifting or snacking.
Try Slow Cooker Turtles, Slow Cooker Peanut Clusters, Crockpot Almond Joys, or Easter Peanut Clusters for a fun homemade candy assortment.
No-bake treats like Avalanche Cookies and Ritz Cracker Thin Mints are easy to make and always a hit.
Grate
If I wanted to double the recipe, what adjustments,if any, would I need to make to recipe?
No adjustments needed, just don’t let the the chocolate burn.