Chocolate Covered Nuts Recipes

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 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.

SIMPLE CHOCOLATE-COVERED ALMONDS

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Steps:

• Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

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-COVERED CORN NUTS

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
• Lay a sheet of parchment paper on a work surface or baking sheet.
• Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
• Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.