|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 cups (serves up to 5)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 6g||21%|
|*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.|
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 taste have an impressive gourmet taste and make excellent gifts or party snacks.
My recipe calls for Brazil nuts, which I prefer for their mild flavor and large size. You can substitute 1.5 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.
- 1 cup raw Brazil nuts
- 1/2 cup granulated sugar
- 1 Tbsp. butter
- 6 oz. (about 1 cup) chopped semi-sweet chocolate or chocolate chips
- 1/4 cup cocoa powder
- 1 Tbsp. powdered sugar
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the nuts, granulated sugar, and butter in a medium skillet over medium heat. Stir continually while the butter and sugar melt.
3. 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.
4. 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.
5. 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.
6. Place the chocolate in a large microwave-safe bowl. Microwave just until melted, stirring after every 45 seconds to prevent overheating.
7. 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. Refrigerate the bowl for one minute to start setting the chocolate, remove, and stir again. Repeat one or two more times, until the chocolate has formed a thick layer around the individual nuts.
8. 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. Once all of the nuts are separated and coated, pour them into a strainer to sift out the remaining powder.
9. These nuts can be stored for several weeks in an airtight container at room temperature.