CHOCOLATY CARAMEL-NUT POPCORN
Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
Provided by andy
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
- Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
- Bake in preheated oven for 1 hour, stirring every 15 minutes.
Nutrition Facts : Calories 1103.3 calories, Carbohydrate 132.9 g, Cholesterol 61 mg, Fat 64.1 g, Fiber 10.8 g, Protein 11.7 g, SaturatedFat 27.9 g, Sodium 1387.4 mg, Sugar 80.8 g
NUTTY CHOCOLATE CRUNCH
Turn all those nuts, biscuits and chocolate from Christmas into these delicious tiffin bites, great for gifts
Provided by Good Food team
Categories Snack, Treat
Time 25m
Yield Cuts into 20 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
- Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.
Nutrition Facts : Calories 267 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.27 milligram of sodium
FRUIT AND NUT CHOCOLATE CHUNKS
Categories Candy Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Dried Fruit Raisin Cashew Pistachio Winter Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 36 candies
Number Of Ingredients 6
Steps:
- Melt chocolate in top of a double boiler or metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
- While chocolate is melting, line bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil foil.
- Remove chocolate from heat and stir in fruit and nuts, then spread evenly in baking pan. Freeze until firm, about 20 minutes. Lift candy in foil from pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.
CHOCOLATY FULL-OF-NUTS
Steps:
- Beat 1 cup dark brown sugar and 1 stick butter until fluffy, then beat in 3 egg, 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Add 1 cup oats,1/2 cup Grape-Nuts cereal and 2 cups chopped mixed nuts to the finished batter. Drop by tablespoonfuls and chill 30 minutes, then bake 8 to 12 minutes at 350 degrees.
SPICED MIXED NUTS
Provided by Food Network Kitchen
Time 55m
Yield 4 cups nuts
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.
- Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
- Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat.
- Hotter: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed.
- Hottest: Add 2 teaspoons chipotle chile powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano chile peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts.
BIG-CLUSTER CHOCOLATY GRANOLA
This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters - perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.
Provided by Ali Slagle
Categories breakfast, snack, finger foods
Time 1h
Yield 5 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
- Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
- Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.
CHOCOLATY CHRISTMAS SNACK MIX
I love giving Christmas snacks from my kitchen to everyone I know. This recipe is one folks ask for year after year. You can vary the fruits and nuts-and it seems to suit all ages.
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 22 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Store in airtight containers.
Nutrition Facts : Calories 839 calories, Fat 50g fat (22g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 93g carbohydrate (69g sugars, Fiber 7g fiber), Protein 15g protein.
CHOCOLATE NUT FUDGE ROLLS
The recipe for these rich chocolaty nut rolls comes from a handwritten cookbook full of memorable holiday treats- my mother complied it for me the last Christmas I lived at home.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/4 pounds.
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, melt butter and chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in vinegar. , Let cool to 110°. Add vanilla; beat vigorously until mixture thickens and loses it gloss, about 8-10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead for 2-3 minutes. Shape into 4x1-1/2-in. rolls. Place on waxed paper-lined baking sheets; chill for 3-4 hours. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip rolls in chocolate; allow excess to drip off. Roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-in. slices.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 39mg sodium, Carbohydrate 53g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE-COVERED CORN NUTS
Salty, crunchy toasted corn nuts are covered in dark chocolate and sprinkled with sea salt. These are seriously delicious and take all of 10 minutes to make!
Provided by Diana Moutsopoulos
Categories Chocolate Candy
Time 1h10m
Yield 24
Number Of Ingredients 3
Steps:
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
- Lay a sheet of parchment paper on a work surface or baking sheet.
- Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
- Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 19.5 g, Cholesterol 0.5 mg, Fat 5.7 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 104.3 mg, Sugar 4.5 g
CHOCOLATY OATMEAL BROWNIES
Oatmeal and nuts are added to this rich, moist, dense brownie recipe to add some extra fiber, texture and health benefits. Tastes great when warm and topped with a scoop of vanilla ice cream and drizzled with chocolate syrup.
Provided by Christy Parker
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt butter and unsweetened chocolate together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and pour chocolate mixture into a bowl.
- Mix sugar, eggs, and vanilla extract into chocolate mixture using a fork. Stir flour and salt into chocolate mixture until batter is smooth; fold in chocolate chips, walnuts, and oats. Pour batter into the prepared baking dish.
- Bake in the preheated oven until brownies are beginning to pull away from sides and middle is done, 25 to 30 minutes. Cool before cutting.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 34.5 g, Cholesterol 61.6 mg, Fat 19.7 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 9.8 g, Sodium 89.8 mg, Sugar 24.9 g
CHOCOLATY AND GOOEY BROWNIES
These brownies are chocolaty and gooey and not low in anything! When we made them I wanted to use up the rest of the miniature marshmallows that I had which wasn't close to 1 pound - but in reality closer to 1/2 cup - however using the full amount would make them even more scrumptious and gooey I imagine. Recipe source: Reader's Digest Edited: the frosting part of this recipe was corrected after one reviewer mentioned that the directions weren't clear.
Provided by ellie_
Categories Bar Cookie
Time 35m
Yield 1 pan brownies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl combine the 1 cup softened butter, 2 cups sugar, 1/3 cup cocoa and the 4 eggs.
- Stir in the flour, vanilla, salt and nuts (if using).
- Pour into greased 1-inch deep baking sheet (or a large baking pan; we used a 9 x 13 pan but had to cook the brownies longer).
- Bake for 20 minutes.
- Cover with marshmallows. (I used quite a bit less but with great results).
- Bake 3 to 5 minutes so marshmallows can melt.
- To make frosting: mix together remaining ingredients (1 1/3 cups powdered sugar,butter, cocoa, and evaporated milk) using an electric mixer.
- Frost brownies when brownies are cool.
Nutrition Facts : Calories 7299.6, Fat 313.2, SaturatedFat 190.2, Cholesterol 1602.4, Sodium 3874.3, Carbohydrate 1113.8, Fiber 24.5, Sugar 821.9, Protein 72.5
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