14 ounce bag soft caramels (about 48)
10 ounce bag pretzel nuggets
12 ounces dark chocolate, finely chopped
2 cups toasted almonds, finely chopped
Line a baking sheet with parchment paper, set aside.
Unwrap the caramels. One at a time, place a caramel between two sheets of parchment paper (not the paper from the baking sheet), then, use a rolling pin to roll it into an oval about 1/8 inch thick.
Wrap the flattened caramel around a pretzel nugget, pinching the ends to seal. Set aside on another sheet of parchment paper. Repeat with remaining caramels and pretzel nuggets.
In a double boiler over simmering water or in the microwave, melt half the chocolate, stirring occasionally, until smooth. If using a double boiler, remove the pan from the heat. Add the remaining chocolate and stir until smooth.
Place the almonds in a shallow bowl. One at a time, use a fork to dip each pretzel nugget in the chocolate to coat, tapping off any excess, and then dip it in the almonds to coat. Set on the prepared baking sheet and repeat with remaining pretzels.
Let stand until set, about 3 hours, before packaging.