Ah, I remember what a magical moment it was when I learned you could bring food through airport security! (Two reasons why I remember so vividly: a) it was a momentous discovery, and b) it happened, like, 2 years ago.)
I really had no idea until that point. I didn’t have occasion to fly all that often growing up because I’m from smack-dab in the middle of
nowhere the US, so basically everywhere we went was drivable. I do have one memory related to food and airport security, though. It involves 13-year-old me trying to bring a wrapped, unopened jar of apple butter in my carry-on as a gift for some friends I was going to visit. And having to unwrap said jar of apple butter for security to look at. And being told that jars of apple butter on planes are a no-no. And having to say goodbye to an entire, giant jar of delicious, unblemished apple butter.
It was a veritable tragedy.
I guess I just figured after that experience that all food would be taken from me at the airport. Not that I think the TSA was wrong for taking my apple butter—I know they were just doing their job. But smack-dab in the middle of
nowhere the US, they make some gooood apple butter. So mourning its loss was necessary.
Anyway, the whole point of this story was to tell you that now that I know I can bring food on airplanes, my travel snack of choice are these chocolate covered almonds with turbinado sugar and sea salt from Trader Joe’s. They’re delish. I had them with me when I flew here to Bologna in January, and they kept me company during all 60 bajillion of the flight cancellations and delays. <3 Comfort food <3
The only problem is I’ve since finished that box, and there is no Trader Joe’s in Bologna for me to replenish my supply. Luckily, they’re super easy to make yourself and just as yummy. Only 4 ingredients!
Still love Trader Joe’s, of course, but it’s nice to know that in times of emergency there are some other options out there. 😉
Chocolate Covered Almonds with Turbinado Sugar and Sea Salt
200g. (about 1.5 cups) roasted almonds
Two 4-oz. bars quality dark chocolate
Sea salt, to taste
Turbinado sugar, to taste
1. Find a tray that will fit in your fridge and line it with wax paper. Set aside.
2. Fill a medium pot half-way with water. Start heating on the stove over medium-high heat. In a glass bowl that you can rest on top of the pot but won’t fall into the pot, place 1.5 of the bars of chocolate. Set the bowl on top of the heating pot. The steam from the boiling water will melt the chocolate. Congrats, you just created a double boiler!*
3. While the chocolate is melting, finely grate the remaining chocolate into a bowl, stopping every now and then to stir the chocolate that is melting so it doesn’t burn. Mix a couple teaspoons of turbinado sugar into the grated chocolate.
4. One the chocolate in the double boiler has completely melted, remove from the heat and stir in the almonds. Sprinkle with sea salt to taste, then leave for about 10 minutes to cool off.
5. Use a fork to place the almonds one by one or in small groups onto the lined tray. (You don’t want them all stuck together once they harden.) Sprinkle heavily with the grated chocolate/turbinado sugar. Leave in the fridge until completely set, about an hour.
*Alternatively, you can melt the chocolate in the microwave by heating it in spurts of 30 seconds and stirring until it melts completely.