Margaret Maron's Chocolate Covered Fried Pecans
Candied Chocolate Almonds
And here's a fabulous easy recipe for chocolate covered Hazelnuts from the Hazelnut Council
HAZELNUT CARAMEL TOFFEE BON BONS
3/4 cup Hazelnuts, toasted, skin removed, divided
1/4 cup Toffee candy bits
1 1/4 cups (10oz) Semi-sweet chocolate chips or chopped chocolate
1/2 cup Heavy whipping cream
1/2 teaspoon Madagascar Vanilla
1/4 teaspoon Salt
20 (6oz) Caramels, unwrapped, cut in half
40 Hazelnuts, whole, toasted, skin removed
1. Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside.
2. Microwave chocolate chips and cream in small microwave-safe bowl on high for 1 to 1 1/2
minutes, stirring every 30 seconds until most of chocolate is melted. Do not overheat; lumps will melt when stirred. Stir in hazelnut mixture, vanilla and salt until blended. Cover and set aside until cool, about 1 1/2 hours.
3. Flatten caramel piece and wrap around one whole hazelnut forming a round ball; repeat. Dice remaining 1/2 cup hazelnuts; set aside.
4. Form 1 heaping teaspoon chocolate mixture around each caramel and roll in diced hazelnuts. Let
set until firm.
Tip: When handling ganache, work quickly in a cool room.