Chocolate Covered Almonds and Hazelnuts
When thinking of snacks, many people think of ready-to-eat foods. It can be related to the fact that homemade foods are often large and should be bitten, or that homemade foods do not stay fresh for very long. While there are of course exceptions to this, foods such as homemade cakes or cookies usually need to be consumed within a few days. As such, there is hardly any home-made food that will be kept at hand, forgotten in the drawer for months, but which can be eaten when found by chance one day.
I told you there are exceptions to this. Of course, there are snacks that can stay fresh for a long time, such as Beypazarı kurusu, cevizli sucuk, mayanalı kahke and grissini. But these foods are no longer made to be eaten for months as they used to be. With the invention of the refrigerator, fresh food can be stored for a longer time, so food is not made in large quantities and stored for months, since there is now so much to eat.
For example, I can make Turkish delight at home. But I don't make boxes of Turkish delight and keep them for months just because I can. I make enough to be finished in a week during the holidays or when I feel like it; It is finished in a time that will remain in our taste buds without getting tired of it. Because I can still do it whenever I want. But in ancient times, when all snacks had to be made at home, it was necessary to act according to the season of the ingredients, the weather conditions and the possibilities at hand.
Although there is no need for this today and we can usually do or find what we want whenever we want, this time too the time constraint comes into play. Now we don't have time to prepare our own snacks, just like nothing else. But there are some exceptions to this, of course. Chocolate covered almonds and chocolate covered hazelnuts are two of these exceptions. They are prepared in a very short time and with very, very few ingredients.
Can Almonds and Hazelnuts Be Roasted?
Almonds, hazelnuts and chocolate are good snacks on their own, but sometimes they can be a bit boring on their own. Sometimes you want a fun snack, not just a snack. Chocolate covered almonds and chocolate covered hazelnuts are perfect for these moments. It is very, very easy to make. You can use almonds and hazelnuts raw or roasted.
I love that they are lightly roasted. In Spain, I buy them raw, not roasted, as they roast o even fry nuts to the point of burning. If I need to use roasted nuts, I roast it in the oven according to my taste. For example, I use the same method for peanut butter. For chocolate covered almonds and chocolate covered hazelnuts, I roast almonds and hazelnuts myself (if I didn't bring them from Turkey). The choice in this matter is entirely up to you. You can use it raw, you can buy roasted, or you can buy it raw and roast it yourself. It is much easier after almonds and hazelnuts are ready for use. Melt any type of chocolate you want, either with bain marie method or in the microwave, then mix it with almonds and hazelnuts. After the almonds and hazelnuts are covered with chocolate, they need to be granulated, that is, they should be covered with a material that will keep them from sticking to each other. Powdered sugar and cocoa are used for this. Don't worry; Powdered sugar is not that sweet, cocoa powder is not that bitter. When they eat a little of that and a little of that, they balance each other very well.
When the chocolate covered almonds are thrown into cocoa powder and powdered sugar and shaken, they are coated, you don't have to deal with them one by one. You can do this in a covered storage container, bag or in a bowl covered with cling film.
You can store chocolate-covered almonds and hazelnuts in a jar with a lid at room temperature, not too hot, or in the refrigerator for months.
Enjoy the recipe...
- 200 g raw almonds,
- 100 g raw hazelnuts,
- 100 g chocolate of your choice,
- 3-4 tablespoons of powdered sugar,
- 3-4 tablespoons of cocoa powder.
- Spread the almonds and hazelnuts on the baking tray and roast them in a preheated oven at 190 degrees until they reach your favorite consistency and leave to cool,
- Melt the chocolate in a large bowl,
- Take the powdered sugar and cocoa in two separate lidded containers,
- Add the almonds to the melted chocolate and mix,
- Take half of the almonds by straining them from the chocolate and add them to the powdered sugar,
- Close the lid and shake it and let the powdered sugar smear all over the almonds,
- Open the lid and check, separate any sticking ones, close the lid and shake it again,
- Take the remaining half by straining from the chocolate and add it to the cocoa powder,
- Close the lid and shake it and let the cocoa smear all over the almonds,
- Take the hazelnuts into the bowl where you melted the chocolate and mix it so that all the remaining chocolate on the bottom is covered with the hazelnuts,
- Again, cover half with powdered sugar and half with cocoa powder.