Chocolate Dipped Brazil Nut Recipes

CHOCOLATE-DIPPED BRAZIL NUT RECIPE

Steps:

• Melt chocolate as directed on package. Dip each nut halfway into chocolate; place on sheet of wax paper.
• Refrigerate 15 min. or until set.

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
• Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
• For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
• Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

EASY DOUBLE-DIPPED CHOCOLATE AND NUT SHORTBREAD LOGS

Steps:

• Set oven to 325°.
• Lightly grease cookie/baking sheets.
• In a bowl cream butter, vanilla and icing sugar for about 5 minutes until very fluffy (beat no less than 5 minutes!).
• Mix in flour and pinch of salt (if you are using salted butter, omit salt) mix till combined.
• Stir in 1 cup mini chocolate chips.
• Gather up about 1-1/2 tablespoons dough and shape into about 2 x 1/2-inch logs (or you can make them into larger size if desired).
• Place on cookie sheets about 1-1/2-inches apart.
• Bake for about 10-14 minutes or until the logs are firm.
• Let cookies cool COMPLETELY in the pan before removing them to a rack (they will break if moved when warm!).
• In a microwave or a double boiler melt the remaining 2 cups mini chocolate chips with 2 tablespoons Crisco shortening until smooth.
• Dip one end in the chocolate then into the chopped nuts.
• Holding the cookie in the middle, repeat with the other end of the cookie.
• Place on waxed paper to set.

CHOCOLATE NUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease and lightly flour cookie sheet.
• In a small bowl, mix flour, baking powder and salt.
• Beat butter and sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Divide dough into two equal parts. On floured surface, shape dough into two logs, 14 inches long, 1-1/2 inches wide and 1 inch thick. Place two inches apart on prepared cookie sheet.
• Bake for 25 minutes or until lightly browned. Remove to a cutting board. Let cool 5 minutes. Cut into 3/4 inch thick diagonal slices and return to cookie sheet, standing upright.
• Bake 10 minutes more or until slightly dry. Cool completely on wire racks.

BRAZIL NUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks.

CHOCOLATE-DIPPED LAVENDER PINE NUT BRITTLE

Steps:

• Grease two 15x10x1-in. pans with melted butter; set aside., In a large saucepan, combine the sugar, corn syrup and water. Cook without stirring over medium heat until a candy thermometer reads 230° (thread stage). Carefully add pine nuts; cook and stir constantly until mixture reaches 300° (hard-crack stage)., Remove from the heat; stir in the softened butter, baking soda, vanilla, lavender and salt. Immediately pour into prepared pans. Spread to 1/4-in. thickness. Cool before breaking into pieces., In a microwave, melt chocolate coating; stir until smooth. Dip each candy piece halfway into the melted chocolate; allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container.

CHOCOLATE-DIPPED NUT BRITTLE WITH SEA SALT

Steps:

• Preheat oven to 350°F Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once. Let nuts cool completely.
• Line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.
• In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered. While sugar cooks, brush down the sides of the pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 minutes. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible. Let brittle cool completely at room temperature.
• Melt chocolate chips in microwave on MEDIUM, stirring every 10 seconds, until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set.