This week my spam folder brought me Chocolate Coated Almonds. I thought it was a repeat, because I’ve made them before but this recipe is different. Though because I’ve made chocolate covered almonds, I decided ‘eh, let’s make chocolate covered pecans this time’. I adore pecans, which is more than I can say for almonds. I know almonds are good for you, but I think they’re best when drenched in chocolate.
Chocolate Coated Almonds. Select nuts that are plump at the ends. Use them without blanching. Brush, to remove dust. Melt "Dot" Chocolate and when cooled properly drop the nuts, one at a time, into the center of it; push the nuts under with the fork, then drop onto waxed paper or oil cloth. In removing the fork make a design on the top of each nut. These are easily prepared and are particularly good.
Since this recipe was ignored more than I paid attention to it, I thought I’d make my own version, available at the end of this rambling.
First, I couldn’t find “Dot” chocolate. I couldn’t even find a reference to it. Instead, I used Baker’s Dipping Chocolate.
Then, I needed to toast the pecans. I normally do this in the oven, but I decided hey, I have a microwave, that should be faster. Using this information I threw pecans in a bowl with a little Canola oil and sea salt and zapped away. It turns out, toasting pecans in the microwave takes only 45 seconds. Plus, they’re REALLY tasty. I may have eaten a few.
Then I melted the chocolate as instructed on the container and dipped the pecans into it.
I was a little bit messy. It’s hard to be perfectly not-messy doing this, and I will never achieve that goal. I’m just a little bit messy. Though I do clean up!
I put the pecans in the refrigerator to let the chocolate set, then had myself a tasting.
I ate more than the freshly toasted ones. These things are GOOD. What I didn’t eat, Fred did.
Now the official recipe for chocolate covered pecans.
Until next time, toodles!