NO-BAKE HAZELNUT AND CHOCOLATE CANDIES
Chocolate candies are topped with crunchy, toasty hazelnuts and then dipped in more chocolate for a tempting treat.
Provided by Food Network Kitchen
Time 1h50m
Yield 36 candies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet and bake until toasted and golden, 10 to 12 minutes. Let cool completely.
- Line a baking sheet with parchment or wax paper; set aside.
- Combine the confectioners' sugar, rice cereal and salt in a food processor and pulse until finely chopped. Add the chocolate-hazelnut spread and butter. Pulse until the mixture begins to form clumps and holds together when squeezed.
- Roll teaspoons of the mixture into balls, pressing a hazelnut into the center of each so the top of the nut is still visible; place on the prepared baking sheet. Freeze until firm, about 20 minutes.
- Put the chocolate and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate melts and the mixture is smooth. Gently stick a toothpick into the upper half of a candy, avoiding the hazelnut, and dip the bottom half into the melted chocolate. Allow the excess chocolate to drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth the hole with your fingertip. Repeat with the remaining candies. Refrigerate until firm, about 20 minutes.
NOENT (ASHKENAZIC NUT CANDY)
This is posted per a request. The recipe is from The World Of Jewish Desserts cookbook. This is a traditional Passover and Purim candy. The candy should be chewy since it is cooked to less than 300F, the temperature at which syrup becomes brittle. Also, the candy is sticky since honey absorbs moisture from the air. Therefore, do not make this on a very humid day (unless you have on the air conditioner). The base recipe indicates to cook until soft-crack stage (280F). Cook times do not include cool times.
Provided by Ducky
Categories Candy
Time 50m
Yield 45 pieces
Number Of Ingredients 4
Steps:
- In medium-sized heavy-bottomed saucepan, stir honey, sugar and lemon juice over low heat until sugar dissolves, approximately 5 minutes.
- Stop stirring, increase heat to medium and bring to gentle boil, approximately 5 minutes.
- Add nuts and reduce heat to low, stirring frequently until thickened and golden-colored, approximately 30 minutes.
- Pour onto greased marble slab or baking sheet.
- Spread to 1/2-inch thickness.
- Let cool until firm but not hard, approximately 10 minutes.
- Dip sharp knife into hot water and cut into 1-inch pieces (squares or diamonds).
- Cool completely.
Nutrition Facts : Calories 108.2, Fat 5.3, SaturatedFat 0.4, Sodium 34.7, Carbohydrate 14.7, Fiber 1.2, Sugar 13.2, Protein 2.3
TRIPLE-NUT CANDY
I've been making homemade candy for years. Family and friends look forward to this caramel and nut sweet treat each Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside. , In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight. , Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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