Dark Chocolate Almond Crunch:



Place a skillet over medium heat and heat almonds, while tossing for 1-2 minutes or until they're golden brown and smell nice and toasty. Set aside. Place coconut in the same pan and toss until golden brown, then remove from heat and set aside.

Place sugar and butter in a small saucepan over low heat. Once mixture melts, cook for 6-8 minutes, or until it's beginning to thicken and turn a rich caramel color. Quickly toss almonds to the pan and coat with mixture. Place tablespoons of the nut mixture on a baking sheet lined with parchment paper and allow to harden.

While nuts are cooling, melt chocolate over a double boiler until smooth and shiny. Spoon or drizzle chocolate over clusters and sprinkle with toasted coconut and sea salt.

Makes about 16 clusters