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I've been keeping a lot of almonds around the house for snacking, as they are one of those superfoods that are often recommended as part of a balanced daily diet. They are high in protein, fiber, and those heart-healthy fats that help prevent heart disease and lower bad cholesterol. Combined with some homemade caramel and dark chocolate, these turtles are a treat that will satisfy your sweet tooth and curb your hunger. Make sure to buy the raw, skin-on almonds at Good Foods Market & Café and swing by the baking aisle to get a bar of dark chocolate, another heart-healthy treat.

¾ lb raw whole almonds, about 3 cups
Caramel, recipe follows
1 ½ cups chopped dark chocolate or dark chocolate chips, melted
Toasted coconut, sea salt, sprinkles, etc. for topping, optional

Preheat oven to 350 degrees and toast almonds for about 10 minutes, until fragrant and toasted.

On a parchment lined baking sheet, arrange the almonds in clusters, about 5-6 per cluster, to resemble a turtle shape. Spoon the caramel directly over the center of each cluster, which will hold all the almonds together. Refrigerate briefly to allow the caramel to harden and set. Remove from refrigerator and top each turtle with a heaping teaspoon of melted chocolate. Sprinkle with toasted coconut, sea salt, sprinkles, or just leave as is. Place back in the refrigerator to set and serve.

Caramel
1 cup sugar
2 tbsp honey
1/3 cup water
½ cup heavy cream
Pinch salt

Bring the sugar, honey, and water to a boil over high heat in a heavy saucepan, washing down the sides of the pot with a wet pastry brush to avoid crystallization. Once the syrup reaches a dark amber color, remove from heat and add the cream carefully, as it will bubble violently. Once it dies down and cools slightly, add a pinch of salt to taste. Allow the caramel to cool at room temperature for 10-15 minutes, or until it is thick enough to spoon over the turtles without running. If it is too thick, return it to low heat briefly until it is the proper consistency.