ALEXANDER'S CHOCOLATE-COVERED PEANUTS
This recipe makes 28 amazingly sweet and crunchy clusters of delicious chocolate-covered peanuts!
Provided by Alexander Petrie
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 1h17m
Yield 28
Number Of Ingredients 3
Steps:
- Place almond bark in a slow cooker. Stir occasionally on High until mostly melted, about 2 minutes. Reduce heat to Low. Stir in chocolate chips until mixture is completely dark, about 30 seconds. Add peanuts.
- Drop a spoonful of the peanut clusters onto a parchment paper-lined countertop to test if they are thick and chunky. Mix in more peanuts and chocolate chips if the mixture is too loose and runny.
- Line 4 to 5 baking sheets with parchment paper. Lay spoonfuls of the peanut clusters on top using a melon baller. Allow to harden, about 1 hour.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 21.2 g, Fat 22.8 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 7.8 g, Sodium 199.4 mg, Sugar 7.9 g
CHOCOLATE COVERED PEANUTS
Make and share this Chocolate Covered Peanuts recipe from Food.com.
Provided by Sugardoll
Categories Candy
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate over low heat until smooth.
- Pour in peanuts, and mix well.
- Spoon out by the tablespoon onto wax paper.
- Let candy cool about 45 min.
- until hardens.
- You can add or take away from this easy recipe as desired.
Nutrition Facts : Calories 33.7, Fat 1.9, SaturatedFat 0.9, Cholesterol 1.4, Sodium 5, Carbohydrate 3.7, Fiber 0.2, Sugar 3.2, Protein 0.5
SHRIMP WITH PEANUTS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
- Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
- Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
- Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams
SIMPLE CHOCOLATE-COVERED ALMONDS
Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.
Provided by thedailygourmet
Categories Ingredients Nuts and Seed Recipes Almond Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
- Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
- Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
- Once dry, store almonds in a resealable container.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 17.8 g, Fat 19.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 38.6 mg, Sugar 8.6 g
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
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