CHOCOLATE COVERED NUTS
Steps:
- 1. MELT CHOCOLATE CHIPS IN MICROWAVE FOR 30 SECONDS OR UNTIL CHIPS ARE MELTED. TAKE OUT OF MICROWAVE AND ADD THE NUTS AND STIR TO BE SURE NUTS ARE COVERED. SPOON NUTS IN SMALL BAKING CUPS AND PLACE IN THE REFRIGERATOR. LEAVE IN THE REFRIGERATOR UNTIL YOU ARE READY TO SERVE.
SLOW COOKER CHOCOLATE-COVERED NUTS
Chocolate candy made in a slow cooker. This makes a bunch of candy.
Provided by Julie
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h10m
Yield 60
Number Of Ingredients 4
Steps:
- Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces.
- Cook on Low for 2 hours before stirring to mix evenly.
- Line baking sheets with waxed paper or baking parchment. Drop spoonfuls of the peanut mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 13.1 g, Cholesterol 1.9 mg, Fat 14.4 g, Fiber 1.7 g, Protein 5 g, SaturatedFat 5 g, Sodium 132.9 mg, Sugar 4.9 g
TRIPLE CHOCOLATE COVERED MACADAMIA NUTS
Chocolate covered macadamia nuts are a favorite treat in Polynesian Islands, and a popular souvenir for tourists. The only problem for me, however, is that I'll open a box and eat the whole thing in an hour! When I bring these back from Hawaii, they don't last long. Here's a great way to keep them around any time! They are super easy to make-- in all of my years of working with chocolate, I find that the microwave is actually the best way to melt chocolate at home (no tempering machines here!). I am using dark, milk and white chocolates to add a little twist to an island favorite! Aloha!
Provided by Sommer Clary
Categories Candy
Time 23m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Place the first cup of chocolate in a microwave safe bowl. Heat the chocolate in 15 second increments, stirring well between each time in the microwave. When the chocolate is almost completely melted, stir in 1 cup of the macadamia nuts.
- Use a tablespoon to scoop up spoonfuls of the nut and chocolate mixture and place on a nonstick silicone baking mat. Repeat with the other two types of chocolate. Allow to cool and harden completely before removing them from the mat to serve.
CHOCOLATE-COVERED MAPLE BRANDY JELLIES WITH NUTS
Steps:
- For the maple cream layer: Line a 10-inch square cake pan with plastic wrap so that the plastic falls over the edges of the pan. Then place a square of parchment paper over the plastic in the bottom of the pan.
- In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. In a small saucepan bring the half-and-half to a simmer. Add the sugar and maple syrup, and stir until the sugar dissolves. Remove the saucepan from the heat and add the gelatin. Stir until incorporated. Pour the mixture into the prepared cake pan. Refrigerate until set, about 45 minutes.
- For the brandy layer: When the maple cream layer is completely set, begin on the brandy layer. In a small bowl, combine the gelatin with just enough water to cover and mix until incorporated. Bring the simple syrup to a simmer, then add the gelatin and whisk until melted together. Remove from the heat and stir in the brandy. Pour the brandy layer over the maple cream layer in the cake pan. Refrigerate until set, another 45 minutes.
- Using the plastic wrap as handles, carefully lift the layered gelatin from the cake pan. Slice into 1-inch squares. Fill a large saucepan with about 3 inches of water and bring to a boil. Fit a large glass or metal mixing bowl into the pot, making sure that the bottom of the bowl doesn't touch the water. Place the chocolate in the bowl and, using a heat resistant spatula, stir as the chocolate melts. Once fully melted, stir until a candy thermometer inserted in the chocolate reads 120 degrees F. Then pour the chocolate onto a clean, cool surface and push it back and forth with a spatula or bench scraper. You're looking to push it around to cool it down to 82 degrees F. This is tempering the chocolate. Transfer the chocolate to a clean bowl. Use a fork to dip the gelatin squares into the chocolate, tapping a bit to remove excess chocolate. Then place the squares chocolate-side up on a sheet pan fitted with a cooling rack. Repeat for the remaining gelatin squares. Garnish with the candied pecans while the chocolate is still hot so they stick to the candies.
CHOCOLATE-COVERED CORN NUTS
Salty, crunchy toasted corn nuts are covered in dark chocolate and sprinkled with sea salt. These are seriously delicious and take all of 10 minutes to make!
Provided by Diana Moutsopoulos
Categories Chocolate Candy
Time 1h10m
Yield 24
Number Of Ingredients 3
Steps:
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
- Lay a sheet of parchment paper on a work surface or baking sheet.
- Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
- Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 19.5 g, Cholesterol 0.5 mg, Fat 5.7 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 104.3 mg, Sugar 4.5 g
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