Chocolate-Drenched Chipotle-Roasted Nuts

These spicy-sweet nuts slathered in chocolate are sure to go fast--serve them as a fun pickup dessert, or wrap them in cellophane bags to give as gifts.

Yield: 3 cups
Recipe from Oxmoor House

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Ingredients

  • 3 tablespoons sugar
  • 2 tablespoons water
  • 2 teaspoons minced chipotle pepper in adobo sauce
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 cup pecan halves
  • 1 cup walnut halves
  • 1/2 cup semisweet chocolate morsels
  • 1 tablespoon shortening
  • 1/4 cup white chocolate morsels, melted

Preparation

  1. Combine first 4 ingredients in a medium-size nonstick skillet. Cook over medium heat until mixture comes to a boil. Remove from heat; stir in butter. Add nuts, and gently stir to coat. Spoon coated nuts in a single layer onto a rimmed baking sheet lined with parchment paper.
  2. Bake at 250° for 1 hour, stirring every 15 minutes. Spread nuts on wax paper or parchment paper to cool, breaking apart large clumps as nuts cool.
  3. Melt semisweet chocolate morsels and shortening in a small saucepan over low heat, stirring until smooth. Remove from heat; cool slightly. Toss cooled nuts in semisweet chocolate until well coated. Return nuts to wax paper, and let harden. Drizzle white chocolate over nuts (do not toss). Let harden.
  4. Tip: Speed up the chocolate hardening process by popping the jelly-roll pan into the freezer for 5 to 10 minutes.
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