Add everything to a 3-quart or larger slow cooker; stir.
Set the slow cooker to LOW and cover.
Set a time 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!
Notes
This will take only 30 minutes, BUT set a timer for every 10 minutes to stir. If you set to high and/or forget to stir, the chocolate will burn and get stiff, trust me I did this when I was testing this recipe.For scooping, I use a small ice-cream scoop.For the salt, I did just enough to decorate the cookies and give a salty contrast to the sweet chocolate.