Chocolate Dipped 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-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.

CHOCOLATE DIPPED DELIGHTS

Steps:

• Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
• Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

CHOCOLATE-DIPPED NUT BRITTLE WITH SEA SALT

Steps:

• Preheat oven to 350°F Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once. Let nuts cool completely.
• Line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.
• In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered. While sugar cooks, brush down the sides of the pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 minutes. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible. Let brittle cool completely at room temperature.
• Melt chocolate chips in microwave on MEDIUM, stirring every 10 seconds, until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set.

DOUBLE CHOCOLATE DIPPED NUT COOKIES

Steps:

• Preheat oven to 350°F Line baking sheet with parchment paper.
• Mix sugar, egg whites and orange zest in a medium bowl using a hand held mixer. Stir in chopped pecans. Refrigerate mixture for 30 minutes.
• Drop dough by the teaspoon onto prepared baking sheets, about 2-inches apart. Flatted dough. Cookies will spread when they bake.
• Bake in preheated oven 8-10 minutes until lightly browned. Cool on wire rack.
• CHOCOLATE: Stir chocolate and shortening in a small saucepan over low heat until smooth. For easy dipping, place chocolate in a 1 cup measuring cup. Dip cookies halfway into melted chocolate.
• Gently shake off excess chocolate. Place on parchemnt lined baking sheets. Allow chocolate to set before storing.

EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS

Steps:

• Set oven to 325°.
• Lightly grease cookie/baking sheets.
• In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
• Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
• Stir in 1 cup mini chocolate chips.
• Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
• Place on cookie sheets about 1-1/2-inches apart.
• Bake for about 10-14 minutes or until the logs are firm.
• Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
• In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
• Dip one end in the chocolate then into the chopped nuts.
• Holding the cookie in the middle, repeat with the other end of the cookie.
• Place on waxed paper to set.

CHOCOLATE DIPPED DATES STUFFED WITH SPICED NUTS

Steps:

• Toss 24 almonds, 1 teaspoon orange peel, honey and spices in a small bowl.
• Cut slit in each date and remove pit.
• Press 2 spice-coated almonds into each slit and enclose nuts in date.
• Line a small baking dish with foil (or greased wax paper) so the dates won't stick while they are setting up.
• Melt chocolate in a small bowl (about 20 seconds in the microwave, stirring halfway through.).
• Dip each date 3/4 of the way into melted chocolate. Shake off excess and place on foil.
• Sprinkle remaining orange peel over chocolate.
• Dip each plain almond halfway into chocolate and set on top of a date.
• Chill until chocolate sets.