Dark Chocolate Covered Walnuts, Pecans, and Almonds
My mom made these chocolate covered nuts for me, shared her recipe, and now I keep them on hand as much as possible! Her’s always taste better (she’s the candy master), but this recipe gets me through 🙂
My favorite thing about her signature recipe is that she grows her own walnuts, pecans, and almonds! We have a small family farm in northern California and growing up, I totally took it for granted. Now, I beg her to ship me fresh things to Las Vegas. Especially the walnuts. A light blonde color, plump with healthy oils, rich with tannins, fleshy and sweet, they’re the best! Every time I bite into a sad, dried out store bought one I think to text her to send me more.
The point is… Ingredients matter. I wish we could all have fruitful gardens with moderate weather for year-round picking. We’d all be healthier because of it and enjoy much more flavorful food, as eating produce picked at peak ripeness is the ultimate. Check your local farmers market for fresh walnuts, pecans, and almonds. And if the grocery store is your best bet, all good! Forage your market for well-sealed, organic, whole nuts and keep them in the fridge or freezer to extend their shelf life. Once you procure your favorite nut variety, use this recipe to really enjoy them!
Dark Chocolate Covered Walnuts, Pecans, and Almonds
Use this recipe to coat your favorite roasted nuts, dried fruit, and more! Get creative and you can even add character to the finish. I sprinkle mine with sea salt and coarse sugar, but you can top them with a variety of things like: spices, flowers, citrus peel, dried berries, shredded coconut, sesame seeds, chili flakes, bacon bits... and the flavors go on and on 🙂
Ingredients
- 2 tbsp Coconut Oil
- 1 bag Guittard Dark Chocolate Chips - 12 Ounces
Instructions
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Heat oven to 350 degrees Fahrenheit and roast nuts for 5 mins.
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As nuts cool, prepare bowl of chocolate to heat. I use Guittard's Extra Dark Chocolate Chips.
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Add chocolate chips and 2 tablespoons of coconut oil to double boiler.
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Melt over low-medium heat.
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Once melted through, add nuts.
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Coat nuts with chocolate.
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Use a fork (allows chocolate to strain through) to remove nuts from chocolate.
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Place on parchment lined baking sheet and sprinkle with a little salt and sugar.
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Let the chocolate set. It will take a couple hours to cool and solidify. I let mine set overnight. Once cooled, they store great in jars!
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