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Salty-Sweet Super Bowl Snack!

Posted on February 2, 2012 10:16 AM by Lauren

Are you ready for some football?
Super Bowl Sunday is right around the corner. Whether you watch it because you’re a true hardcore fan, enjoy the laughs from the commercials, or love grazing on the nachos and salsa, there seems to be some part of it that we all can appreciate. For the Super Bowl snackers out there, we’ve got a recipe for chocolate covered caramelized peanuts that could throw your Super Bowl party over the top.

Think salty, sweet, crunchy little snacks you can pop all afternoon if you want. The best part is they’re so simple, and you don’t even have to coat them in chocolate if you want, although trust me, you’ll want to.

Peanuts & chocolate, it doesn't get much better.

 

 

 

 

 


Chocolate Covered Caramelized Peanuts

¾ Cup Sugar
3 tbsp Water
3 ¼ Cup Peanuts – Raw (they’ll roast as you cook them)
½ tbsp Butter
½ tsp. Kosher Salt
11.5 oz. wt. Lake Champlain Chocolates 54% Dark chocolate (optional)
¼ Cup Lake Champlain Chocolates Organic Unsweetened Cocoa (optional)

1.    Combine the water and sugar in a wide saucepan. Cook without stirring to 230F.
2.    Remove from the heat and add the peanuts. Stir the mixture off the heat until the sugar fully crystallizes and the peanuts separate from themselves.
3.    Turn the heat to moderate and return pan to it. Continue cooking the peanut/sugar mixture until the sugar caramelizes (you’ll see it turns a lighter brown color).
4.    Once you’ve reached a caramel state, add the butter and salt. Stir to incorporate.
5.    Immediately pour out the peanuts onto the back of a sheet pan coated with oil. Let cool slightly. Then, separate the peanuts piece by piece. (Don’t wait too long. They might set up in clumps on you.) Then, allow the nuts to fully cool.

(Optional Addition of Chocolate)
6.    Melt the chocolate over a double boiler until all solid chunks are melted.
7.    When the nuts are fully cooled, put in the refrigerator for 5 minutes.
8.    Pull nuts out of the refrigerator and pour a third of the chocolate over them. Stir until coated. Pour out and separate into individual pieces when chocolate sets.
9.    Repeat the process two more times to fully coat the nuts.
10.  After the last addition of chocolate, sift cocoa powder over the nuts. Stir to evenly coat each nut. Dust off any excess.

Or, if you're feeling lazy, you can pick up some of these.

 


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