Chocolate Covered Nuts Food

CHOCOLATE DIPPED NUTS

Steps:

• Cover a large baking sheet with parchment or wax paper. Set aside.
• In a small saucepan combine chopped chocolate and cream over low heat. Stir constantly until mixture is smooth and creamy. Remove from heat.
• Dip nuts halfway into melted chocolate mixture then place on parchment-covered baking sheet. When all of the nuts have been dipped, refrigerate for 30 to 40 minutes or until chocolate is set.
• Eat immediately or store in the fridge or freezer.

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.

CHOCOLATE COVERED ALMONDS

Steps:

• Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes.
• When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone.
• The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring.
• Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are.
• Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

LISA'S HOMEMADE CHOCOLATE COVERED PEANUTS

Steps:

• This is a two to one for the chocolate covering.
• Melt the chocolate in double boiler with the butterscotch chips Or you can use a large micro safe bowl (50% power for 30 secs) at a time till melted.
• Pour in the peanuts.
• Stir till coated.
• Drop by tablespoon full on to parchment paper.
• Cool till hard.
• Store in airtight container at room temperature.
• Mine never lasted longer than a week but I don't recommend that you serve them much after a week of shelving.

CHOCOLATE-DIPPED BRAZIL NUT RECIPE

Steps:

• Melt chocolate as directed on package. Dip each nut halfway into chocolate; place on sheet of wax paper.
• Refrigerate 15 min. or until set.

TRIPLE CHOCOLATE COVERED MACADAMIA NUTS

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.