Chocolate-Covered Caramelized Nuts

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 07/15/19
Chocolate covered nuts

karamba70 / Getty Images 
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 5 servings
Nutrition Facts (per serving)
394 Calories
17g Fat
55g Carbs
5g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 394
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 51%
Cholesterol 8mg 3%
Sodium 65mg 3%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 21%
Protein 5g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chocolate-covered caramelized nuts start with beautifully browned nuts, covered by a crunchy caramelized sugar layer, and then finished with a smooth, bittersweet chocolate shell and a dusting of cocoa powder. These nuts have an impressive gourmet taste and make excellent gifts or party snacks.

Ingredients

  • 1 cup raw Brazil nuts
  • 1/2 cup granulated sugar
  • 1 tablespoon butter
  • 6 ounces chopped semi-sweet chocolate or chocolate chips (about 1 cup)
  • 1/4 cup cocoa powder
  • 1 tablespoon powdered sugar

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. Combine the nuts, granulated sugar, and butter in a medium skillet over medium heat. Stir continually while the butter and sugar melt.

  4. Continue to stir while the nuts cook and caramelize. Keep stirring and cooking until the sugar is a light amber color and the nuts are toasted golden, about 8 minutes. Watch carefully toward the end so that they do not burn.

  5. Once the nuts are caramelized, remove the skillet from the heat. Pour the nuts onto the prepared baking sheet and use a fork to separate the nuts and ensure none of them are touching. Allow the nuts to cool and harden completely, about 15 minutes.

  6. While the nuts are cooling, prepare the rest of the ingredients. Combine the cocoa powder and powdered sugar in a gallon-sized Ziploc bag and set aside for now.

  7. Place the chocolate in a large microwave-safe bowl. Microwave just until melted, stirring after every 45 seconds to prevent overheating.

  8. Once the nuts are cool, remove them from the baking sheet and break off any stray shards of caramel. Pour the nuts into the chocolate and stir until they are all covered.

  9. Refrigerate the bowl for one minute to start setting the chocolate, remove, and stir again.

  10. Repeat one or two more times, until the chocolate has formed a thick layer around the individual nuts.

  11. Pour the chocolate-covered nuts into the Ziploc with the cocoa powder and powdered sugar. Shake the bag to coat the nuts, and massage the candy between your hands to separate the nuts and coat each nut with the powder.

  12. Once all of the nuts are separated and coated, pour them into a strainer to sift out the remaining powder.

Tip

  • These nuts can be stored for several weeks in an airtight container at room temperature.

Recipe Variations

  • Our recipe calls for Brazil nuts, which we prefer for their mild flavor and large size. You can substitute 1 1/2 cups of almonds for the Brazil nuts.
  • Alternately, you can use smaller nuts if you choose to make nut clusters instead of individual chocolate-dipped nuts.