Marcona Almond Clusters

• 6 ounces bag marcona almonds
• 12 ounces bag of Guittard real semisweet chocolate chips
• Grey sea salt

1. Line two cookie sheets with either parchment paper or a silpat.
2. Pour the whole bag of chocolate chips in a microwave-safe glass bowl.
3. Here's the Jacques Torres tip : microwave in increments of 20 seconds each. Stirring the bowl of chocolates each time. I usually do this a total of four to five times. It might vary depending upon your microwave.
4. The last time you zap the chocolates there will still be some little chunks and just stir it until it all dissolves.
5. Scrape the chocolate into a clean bowl and put aside.
6. Next, put the nuts into a colander and shake it... this removes the excess salt.
7. After, pour the nuts into the melted chocolates, stir to coat.
8. Using a teaspoon (from your flatware) scoop up a spoonful of the nuts and drop the mixture onto the lined cookie sheet.
9. Sprinkle with sea salt and let rest in a cool place until they set and are firm.

marcona almonds, chocolate chips, salt

Taken from food52.com/recipes/31820-marcona-almond-clusters (may not work)