Jane Lerner: Project: Smoke
1 cup sliced almonds
1/4 tsp each of smoked paprika and ground clove
1 tsp of smoked salt
2 bars (about 6 oz) of good-quality bittersweet chocolate (somewhere between 60 and 80%).
Toss the almonds with 1/2 tsp of the salt, plus all of the paprika and clove. In a 350°F oven, (or a toaster oven) toast the almonds until they are lightly browned, about 5-8 minutes, stirring a few times to prevent burning. Allow them to cool completely, and then chop them coarsely.
Break up the chocolate and melt it in a bowl set over a pan of simmering water.
Once the chocolate has melted, take the bowl off the heat and stir in the chopped nuts, completely coating them with chocolate.
Cover a baking sheet with parchment or plastic wrap. Scoop out heaping teaspoons of the chocolate-nut mixture onto the sheet pan. Sprinkle a bit more smoked salt on top of each candy. Freeze for at least 20 minutes. Keep cold until ready to eat. Enjoy!