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Showing posts with label National Chocolate Covered Nut Day. Show all posts
Showing posts with label National Chocolate Covered Nut Day. Show all posts

Tuesday, February 25, 2025

GOOBERS: National Chocolate Covered Nuts Day


Today is National Chocolate Covered Nuts Day. I don't think I've ever met a chocolate covered nut I haven't liked, especially chocolate covered macadamia nuts. However, I got to thinking about the whole chocolate covered nut thing, and I realized that my love of chocolate covered nuts goes back to Goobers at the Movies! I always bought Goobers or Raisinets from the concession stand. My favorites. Goobers, though, were the best: fresh roasted peanuts covered in milk chocolate. Goobers are still made, but I miss the original box, the smell of the box, as much as the product. I just love the crunch of these small covered peanuts. The candy used to be made of just peanuts and chocolate. 

Goobers were introduced in the United States in 1925 by the Blumenthal Chocolate Company. Nestlé acquired the brand in 1984. A large number of other chocolate covered peanut brands exist, but Goobers was the original, at least for me. Peanut M&M's, came much later, and when they were introduced, I liked them, too, but not at the movies. I was a traditionalist. Peanut M&M's are nothing like Goobers. Peanut M&M's have larger peanuts, and a hardy candy shell covers the chocolate and the peanut. Goobers are inconsistent in size which I consider part of their charm and enjoyment. Often you'll just get chocolate without the nut. Occasionally you'll even get a raisinet. Whether or not that's a quality control issue, I don't care. It was always a surprise and a good one.

I'd like to say I've moved on from Goobers, but I really haven't. Oh yes, I love dark chocolate more than milk, and, especially with chocolate covered nuts. Also, the quality of the chocolate as well as the freshness of the nut is very important. As a Judge at this year's San Francisco International Chocolate Salon, I'll be taking all this into consideration when I judge the toffees and chocolate covered nut truffles, but I'll always have a place in my heart for Goobers.



Sunday, February 25, 2024

HAZELNUT CARAMEL TOFFEE BON BONS: National Chocolate Covered Nut Day!

Today is National Chocolate Covered Nut Day! I've posted lots of  recipes for Chocolate Covered Nuts, but here's a link to one of my favorite chocolate covered nut recipes: Hazelnut Caramel Toffee Bon Bons! This easy recipe is from the Hazelnut Council. Go Nuts Today! 


HAZELNUT CARAMEL TOFFEE BON BONS

Ingredients
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 Vanilla
1/4 teaspoon Salt
20 (6oz) Caramels, unwrapped, cut in half
40 Hazelnuts, whole, toasted, skin removed

Directions
Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside.
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.
Flatten caramel piece and wrap around one whole hazelnut forming a round ball; repeat. Dice remaining 1/2 cup hazelnuts; set aside.
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.

Saturday, February 25, 2023

Hazelnut Caramel Toffee Bon Bons: Chocolate Covered Nuts Day!


Today is National Chocolate Covered Nuts Day! Go Nutty. Celebrate with Hazelnut Caramel Toffee Bon Bons to celebrate the day! Have some Chocolate Covered Nuts today!d This easy recipe for chocolate covered Hazelnuts is from the Hazelnut Council

HAZELNUT CARAMEL TOFFEE BON BONS

Ingredients
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 pure vanilla
1/4 teaspoon salt
20 (6 oz) caramels, unwrapped, cut in half
40 hazelnuts, whole, toasted, skin removed

Directions
Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside. Don't overprices or you'll have oil.
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.
Flatten caramel pieces and wrap around one whole hazelnut forming a round ball; repeat. Dice remaining 1/2 cup hazelnuts; set aside.
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.

Tuesday, February 25, 2014

Hazelnut Caramel Toffee Truffles: National Chocolate Covered Nut Day

Today is National Chocolate Covered Nut Day! I've posted lots of recipes for Chocolate Covered Nuts, but today I have a recipe for Hazelnut Caramel Toffee Truffles!

Go Nutty! 

Have some Chocolate Covered Nuts today!

This fabulous and easy recipe is adapted from the Hazelnut Council. 

HAZELNUT CARAMEL TOFFEE TRUFFLES

Ingredients
3/4 cup Hazelnuts, toasted, skin removed, divided
1/4 cup Toffee candy bits (I use ToffeeTalk Crumble Mumble, but whatever you have)
1 1/4 cups (10 oz) Semi-sweet chocolate chips or chopped high grade dark chocolate of your choice
1/2 cup Heavy whipping cream
1/2 tsp Madagascar Vanilla
1/4 tsp Salt
20 (6 oz) Caramels, unwrapped, cut in half
40 Hazelnuts, whole, toasted, skin removed

Directions
1. Process 1/4 cup hazelnuts and toffee in food processor or blender until finely ground; set aside.
2. Melt chocolate and cream together in top of double boiler or microwave chocolateand 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.