Photo by: Oxmoor House

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


  • 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.


Go to Full Version of

Chocolate-Drenched Chipotle-Roasted Nuts Recipe