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.
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
How to Make It
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.
These were time consuming but very tasty. I suggest doubling the recipe to make it worth your while. Also, white chocolate chips don't melt so it's best to add shortening to them as well in order to drizzle. Makes me wonder if the author of this recipe actually made these.
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.
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