These nuts were very tasty. The chipotle peppers really gave them a unique taste. The next time I make these, I will probably skip the chocolate coating. I didn't think it really added to the nuts. If I decide to do the coating again, I will only use half of the chocolate because it seemed to take away from the chipotle flavor.
Chocolate-Drenched Chipotle-Roasted Nuts
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- 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
- 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.
- 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.
- 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.
- 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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