Chocolate Nut Truffle

i have been seduced by this gorgeous photo & idea of delicious chocolate & nuts combined into a fabulous snack. yummy!

FROM ANNE'S FOOD (annesfood.blogspot.com)
(suitable for a dish of approx. 23x33 cm)
FOR THE NUT BOTTOM:
125g pecan nuts
125g hazelnuts
50g pistachio nuts
150ml sugar
75g melted butter
FOR THE TRUFFLE:
300g dark chocolate
300ml cream (heavy, whipping, double - 35-40% fat content is what you want)
125g unsalted butter, at room temperature
4 egg yolks
Directions:
FOR THE NUT BOTTOM:
1) Crush the nuts coarsely in a food processor.
2) Mix w/sugar & melted butter.
3) Press out into a large dish (23*33 cm) that you have lined with foil or paper. Let cool completely.
FOR THE TRUFFLE:
4) Chop the chocolate & place in a large bowl.
5) Bring the cream to a boil & pour it over the chocolate. Stir until smooth.
6) Add the butter and the egg yolks, & stir until everything is completely mixed.
7) Pour this on top of the nut bottom, cover w/plastic and place in the freezer.
8) Thaw before serving (or cutting) but not completely - it should still be cold and firm.
TO TOP:
You can use anything to top it really - I used finely crushed freeze-dried berries, but a little pinch of chilli flakes would be nice, sea salt is always good, a sprinkling of finely ground nuts wouldn't hurt, or by all means just leave it plain. We've had leftover pieces with coffee, or for a slightly more fancy dessert, with a side of a simple raspberry sauce. (Mash raspberries with some powdered sugar.) All good. Very good.

http://annesfood.blogspot.com/2007/01/chocolate-nut-truffle.html

Dr Pepper Peanut Brittle

i am not one for promoting a brand; however, i thought it was just a super neat ingredient. and the idea of using soda in candy reminded me of a float :)

BY HOMESICK TEXAN (HomesickTexan.blogspot.com)

(makes 1 1/2 pounds)
1 1/4cups of sugar
3/4cups of butter
1 1/2tsp of salt
1/2tsp of cayenne
1/4cup of Dr Pepper
2cups roasted & salted peanuts, shelled
1/2tsp of baking soda
Directions:
1. Line a baking sheet w/parchment paper.
2. Combine all the ingredients except for the baking soda in a pot, cook on medium heat & bring to a boil stirring often.
3. When the temperature reaches 290 degrees, remove from heat & stir in soda. Mixture will foam up & double in size.
4. Spread mixture thin on baking sheet using a silicone spatula.
5. When mixture cools and hardens (about half an hour), break into pieces & serve.

http://homesicktexan.blogspot.com/2008/06/dr-pepper-and-peanuts.html

Mrs. Jackson’s Pralines

i think the last time i had pralines was in mexico of all places.. so delicious! :)

FROM HOMESICK TEXAN (HomesickTexan.blogspot.com)
2cups of white sugar
2cups of brown sugar
2tsps of vanilla
6tbsps light corn syrup
4cups pecans
1 heaping tbsp of butter
2/3cup milk
Directions:
1. Mix all ingredients very well in a cold pan.
2. Turn stove on medium high heat, & when mixture comes to a boil, cook & stir for 4mins. (If you use a candy thermometer, temperature should be 234F.)
3. Remove from heat.
4. Stir for about one minute or until mixture is not so glossy.
5. Spoon pralines onto trays lined w/foil or parchment paper. Let cool for about 20min & remove.

**Note: The recipe calls for corn syrup and if you live in a part of the world where corn syrup isn’t sold, or just don’t want to cook with it, I have to say the recipe works equally well with Lyle’s Golden Syrup as a replacement for the corn syrup, used in equal measure.

http://homesicktexan.blogspot.com/2007/12/praise-pralines.html

Orange & Nut Date Cups

just plain nutty ;)

FROM NOOSCHI: A FOOD DIARY (nooschi.com)
350g dates
1/2cup toasted walnuts, chopped and crushed
1/4cup toasted almonds, ground
1/4cup toasted almonds, chopped and crushed
1/4cup toasted macadamia nuts, chopped and crushed
1/4cup toasted sesame seeds
2tbsp freshly squeeezed orange juice
1tbsp orange zest
2tsp rose water
1tsp ground flax seed
Directions:
1) Chop up & crush the dates & nuts into small pieces
2) Place all of the ingredients into a food processor & chop until it becomes a pasty date mixture
3) Place the date mixture into a mixing bowl, & continue to mix with a fork for a few minutes to ensure you mash up all of the date chunks
4) Line a mini muffin tin with wax paper. (My muffin tins 2 inches in diameter, & 1 1/4 inches deep)
5) Drop the date mixture into each muffin tin cup & fill it to the top
6) Press the date mixture tightly into the muffin tin cup w/a small spoon
7) Cover each muffin tin cup filled w/date mixture w/wax paper
8) Refigerate for 2 hours & serve.
TO SERVE:
9) dust the date cups lightly w/icing sugar, and garnished with grated orange peel.

**NOTE: When the mixture is left at room temperature for too long, it gets very soft.

http://www.nooschi.com/2008/11/orange-and-nut-date-cups.html

Peanut Sweet (Chikki)

also called Pallipatti, an indian sweet. and they look scrumptious!

FROM BHOJANAMU (bhojanamu.blogspot.com)

1cup peanuts

1cup grated jaggery

1tsp ghee

1/2cup water

Directions:

1) Dry roast the peanuts in a heavy bottom vessel till it becomes golden brown.

2) Let it cool for a while & peel the brown layered skin . (To peel , take handful of peanuts and gently rub in your hands . Now gently blow the loose skin.)

3) In a cooker, add grated jaggery & water & heat it on medium flame.

4) When its boiling add ghee & stir it for a while. Boil till the syrup thickens. (You will know the thickness when you take small drop of syrup on a plate & add a drop of water. If it come easily out of the plate without sticking then its done.)

5) Now add peanuts & stir for a minute .

6) Take it in to a ghee or oil applied plate, so that it doesn't stick to the plate.

7) Let it cool for a while & make small round balls out of it.

http://bhojanamu.blogspot.com/2009/02/peanut-sweet-chikki.html

Heather's Toasted Pecan Toffee

i wasn't able to procure the photo from the website. but follow the link at the bottom of the page to see it. looks super delicious :)

FROM 101 COOKBOOKS (101Cookbooks.com)
1cup butter, cut into chunks
1 1/2cups granulated sugar
3tbsps corn syrup
3tbsps water
2cups well-chopped pecans, toasted (divided)
1/2lbs (8oz) chocolate, cut into chunks - milk, semi, or bittersweet
Directions:
1) Cover a baking sheet with wax paper & set aside.
2) In a medium, thick-bottomed saucepan over medium/med-low heat add the butter. Wait a minute or two until the butter really starts to soften melt.
3) Stir in the sugar, corn syrup, & water. Cook, stirring regularly until the mixture is bubbling (lava-style) & the candy thermometer hits 300F degrees.
4) Remove from the heat & stir in one cup of the pecans.
5) Pour the hot toffee out onto the prepared baking sheet. Depending on hot thick you like your toffee, spread it out into a round 10-12inches wide. Set it aside to cool.
6) While the toffee is cooling go ahead & melt half the chocolate - Heather uses a microwave in 20sec bursts or you can use a double boiler. Be sure the toffee has set up a bit before you spread the melted chocolate over the top.
7) Immediately sprinkle with 1/2cup of the remaining pecans. Wait 20min, or until the chocolate has firmed up. Carefully flip the toffee over.
8) Melt the remaining chocolate & spread on the second side - sprinkle with the remaining 1/2 cup of pecans. Let cool.
9) I've seen people break brittle or toffee into big shards by smacking the baking pan on the counter. If this doesn't work for you, break the toffee into pieces by (carefully) using a knife or ice pick to break of pieces.

http://www.101cookbooks.com/archives/000893.html

Coco Choco Cluster

it has been far too long! ..okay so maybe only a week. either way, these delectable treats seemed like the perfect way to start back again :)

FROM 101 COOKBOOKS (101cookbooks.com)
(makes 36 clusters)
2 1/2cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2cup toasted almonds, cooled and chopped
7-8oz dark chocolate, chopped
1tbsp finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Directions:
1) Line a baking sheet w/parchment paper or a Silpat.
2) Combine the coconut & almonds in a large bowl.
3) Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground espresso.
4) Pour the chocolate over the coconut mixture & stir to combine.
5) Let cool a few minutes and then drop by the tablespoonful onto baking sheet.
6) Finish with a few grains of salt on top of each.

*Notes: The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them in the refrigerator.

http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html

Jewish Honey Candies

mmm.. candy! (and this one does not require a candy thermometer)

BY LIOR MOORE (inmamaskitchen.com)
1cup sugar
2cups honey
4-6cups finely chopped walnuts, pecans, or almonds
Directions:
1) Cook sugar & honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10min.
2) Gradually add nuts, & continue cooking, stirring frequently, being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. (The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle. )
3) Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 - 1/2 inch thickness. Let cool until firm but not hard, about 10min.
4) Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper.

*NOTES:
- Basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices.
- Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day

http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/honeyballs.html

Almond Chocolate Torte

i am a huge fan of inventive crust ideas.. [as long as you don't have a nut allergy] this one looks fantabulous :)

BY RHONDA LANTERMAN (tasteofhome.com)

(makes 10-12 servings)

2/3 cup sliced almonds, toasted
8-1oz squares semisweet chocolate
2-8oz packages cream cheese, softened
1cup sugar
1 envelope unflavored gelatin
1/4cup cold water
2cups heavy whipping cream, whipped
Directions:

1) Set aside 1tbsp almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan.

2) In a microwave, melt chocolate; stir until smooth. Cool slightly.

3) In a large bowl, beat cream cheese & sugar until smooth.

4) Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1min.

5) Cook & stir gelatin over low heat until completely dissolved.

6) Beat into cream cheese mixture.

7) Beat in melted chocolate until smooth.

8) Fold in whipped cream.

9) Pour into prepared pan. Sprinkle with reserved almonds. Cover & refrigerate for at least 3 hrs.

http://www.tasteofhome.com/Recipes/Almond-Chocolate-Torte

2008: Labne-and-Ricotta Cheesecakes w/Rice, Nut & Raspberry Relish

BY EGGBEATER (eggbeater.typepad.com)
(makes 4 servings)

FOR THE CHEESECAKES:
Butter, for greasing ramekins
Raw sugar, for dusting ramekins
3eggs
2tbsps +1tsp sugar
Pinch of fine sea salt
¼cup + 3tbsps whole-milk ricotta
1 cup labne
FOR THE RELISH:
½cup raw almonds, lightly toasted & chopped
½cup raw pistachios, very lightly toasted & chopped
½cup cooked jasmine rice, at room temp
½cup finely diced fennel
3tbsps finely diced
candied ginger
2 3-inch-long strips lemon rind, minced
20 cumin seeds, toasted & chopped
2tbsps pistachio oil
3tbsps almond oil
2tbsps raw sugar, + more to taste
1 pint raspberries.

Directions:

FOR THE CHEESECAKES:

1. Preheat the oven to 300F. Butter 4 3/4-cup ramekins & dust with raw sugar.

2. In a bowl, whisk the eggs, then beat in the sugar, salt, ricotta & labne until smooth, doing your best not to incorporate air into the mixture.

3. Fill the ramekins with the mixture, place on a baking sheet & bake until puffed around the edges & just set in the center, 15-25min. Cool on a rack, then refrigerate until chilled.
FOR THE RELISH:

4. In a bowl, stir together the almonds, pistachios, rice, fennel, ginger, lemon rind & cumin.

5. Add the oils & fold lightly to coat.

6. Add the sugar & stir once more. Taste, adding more sugar if desired.
TO SERVE:

7. run a hot paring knife around the edge of each of the cheesecakes & invert onto individual serving plates. (A little tapping may be necessary.)

8. Fold the raspberries into the relish, crushing them lightly, then spoon a little relish onto each plate, reserving the extra for another use (like your morning yogurt).

http://www.nytimes.com/2008/07/20/magazine/20food-t-003.html?ref=dining

Almond Paste

i've seen a bunch of recipes that call for almond paste so i figured it might be advantageous to have a recipe for it listed
FROM RECIPE ZAAR (recipezaar.com)
(makes 2cups)
1 1/3cups dried blanched almonds
1 1/3 cups powdered sugar
1/3 cup sugar
1/4 cup honey
1/4 teaspoon almond extract
1 cup water
Directions:
1. Bring the water, the regular sugar & honey to a boil . Let it cool.
2. Place the almonds in a food processor & process to a fine powder.
3. Add the powdered sugar. Slowly add the honey syrup & almond extract until the mixture forms a paste.

http://www.recipezaar.com/Almond-Paste-153194

Almond Nougat

FROM THE FOOD NETWORK (foodtv.ca)

(makes 12 servings)

1cup blanched hazelnuts
2 x 4 1/2oz packages blanched whole almonds
1/2cup almonds,ground
2cups sugar
1cup light corn syrup
1/2cup honey
1/4tsp salt
1/4cup water
2 egg whites
2tsp vanilla extract
1tsp almond extract
1/4cup butter, softened

Directions:

1. Preheat oven to 350F.
2. Add hazelnuts & whole almonds to cookie sheet. Toast until golden, about 10min.
3. Add sugar, corn syrup, honey, salt & water in a heavy bottomed saucepot (3 quart).

4. Over medium heat, stir mixture until sugar dissolves. Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252F on a candy thermometer.
5. Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form.
6. While mixer is on, in a thin steady stream, pour ¼cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5min.
7. Continue to cook the remaining syrup to brittle threads, reading 315 to 318F on a candy thermometer.
8. While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape.

9.Add vanilla extract, almond extract & butter, beating again for about 5min. S

10. tir in toasted nuts and ground almonds with a wooden spoon.

11. Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan. Smooth the mixture evenly with a spatula. If it is a particularly humid day, refrigerate until firm.
12. Loosen edges of candy with a knife. Invert nougat on cutting board. Cut into pieces.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6716

Easy Nut Brittle

BY GIFTS FROM THE KITCHEN (foodchannel.com)
(makes about 1lbs/450g)
1tbsp unsalted butter, plus extra for greasing
1cup sugar
1/2cup light corn syrup
1 1/2cups roasted, salted peanuts
1tsp vanilla extract
1tsp baking soda

Directions:

1. Grease a large baking tray & a wide spatula & set aside.
2. Combine the sugar & corn syrup in a microwave-safe bowl or measuring cup. Microwave on high for 4min.

3. Remove from the microwave, stir in the remaining butter & the peanuts, return to the microwave & heat on high for another 3-5min. (The mixture should be come think and bubbly and turn a golden pale brown color.)

4. Remove from the microwave carefully (it will be very hot).

5. When completely cooled & hardened, break into pieces.

*Note: If not using a microwave, combine the sugar, corn syrup, & peanuts in heavy saucepan & stir over a medium heat until the sugar dissolves. Increase the heat to high and boil for about 20 min until a candy thermometer registers 295F, stirring frequently.

http://www.foodchannel.com/recipes/1642-easy-nut-brittle

Candied Pistachios

FROM SIMPLY GLUTEN-FREE (simplygluten-free.blogspot.com)
1 egg white –lightly beaten
¼cup granulated sugar
1pinch course salt
1cup shelled pistachios
DIRECTIONS:
1.Preheat oven to 350F. Prepare baking sheet w/parchment paper.
2.Whisk egg whites w/sugar & salt. Add pistachios & stir until well coated. Spread coated pistachios onto prepared baking sheet in an even layer.
3.Cook for 15 – 20 mins until browned. Stir 2 -3 times during baking. Do not worry if the nuts seem to be kind of soft. They will harden as they cool off.
4.Let cool.

http://simplygluten-free.blogspot.com/2008/10/easy-fall-do-ahead-dinner-for-eight.html

Pecan Buttermilk Pralines

FROM THE JOY OF COOKING
(about 40-2inch pieces)
2cups pecan halves (or pieces)
2cups sugar
1/2cup packed light brown sugar
1tsp baking soda
pinch of salt
1cup buttermilk
1/4cup (1/2stick) unsalted butter, cut into small pieces & softened
1tsp vanilla
Directions:
1. Preheat the oven 350F
2. Spread pecans in a baking pan & toast in the oven, stirring occasinoally, until very lightly browned, 5-8min. set aside to cool. line a baking sheet w/wax paper.
3. Combine both sugars, baking soda,, salt & buttermilk in a large heavy saucepan. Stir over low heat w/a long-handled wooden spoon until sugar is dissolved.
4. Wash down the sides of the pan with a pastry brushed dipped in warm water. Add butter. Stir to melt the buter completely.
5. Raise the heat to med, place a warmed candy thermometer in the pan, & cook without stirring until mixture reaches 236F, the soft-ball stage. Remove from heat.
6. Quickly stir in toasted pecans & vanilla. Beat w/a wooden spoon for 1min(or until mix thickens, and becomes opaque).
7. Drop tbspful onto lined baking sheet forming patties about 2inches in diametere. Let pralines stand until completely cool (about 30min).

Dark Chocolate Bark

FROM THE JOY OF COOKING
(about 1 1/4lbs)
1lb bittersweet (or semisweet) chocolate
2cups unblanched almonds, or other nuts toasted, coarsely chopped
Directions:
1.line a baking sheet w/aluminum foil.
2.temper chocolate (not sure what that means, but i'm sure if you search it, you'll find an explanation).
3. stir in nuts. coat nuts thoroughly, then spread mix about 1/4inch thick on the lined baking sheet. tap the pan on a hard surface to release any air bubbles
4. refridgerate 15 (or until firm) then let stand in a cool place for 30min-1hr to set completely.
5. holding chocolate w/the foil to avoid fingerprints, break into shapes

Milk Chocolate Bark
*prepare as above substituting 1lb milk chocolate for the dark chocolate,

White Chocolate Bark
*prepare as above substituing 1lb white chocolate for the dark chocolate

Fruited Chocolate Bark
*prepare as above substituing 2cups finely chopped/dried/candied/crystallized fruit for the nuts

Holiday Version (not from the joy of cooking)
*i imagine would go something along the lines of prepare dark chocolate layer, chill, then on top prepare the white chocolate layer, then 2cups finely broken candycanes instead of nuts and then chill again. ... i heart holiday bark

Meringue Kisses (Regular, Cocoa, Nutty)

FROM THE JOY OF COOKING
(about 36 1 1/2inch)
3 Large egg whites
1/4tsp cream of tartar
1/8tsp salt
3/4cup sugar
3/4tsp vanilla
1/4tsp almond extract [optional]
Directions:
1. preheat oven to 225F
2. line 2 cookie sheets w/parchment paper (or leave ungreased)
3. beat eggs, cream of tartar & salt in a medium bowl on low speed until foamy.
4. increase the speed to high, & beat until the egg whites just begin to form soft peaks.
5. gradually add sugar, beating until well combined
6. reduce speed to low and add vanilla (& almond extract)
7. beat until the meringue is glossy & stands in very stiff peaks.
8. using a pastry bag fitted with a 1/2-inch open star tip, pipe the batter into 1 1/4inch kisses about 1inch apart on the cookie sheets. (or drop heaping teaspoonfuls of batter in peaked mounds)
9. bake for 45 min rotating the sheets & switching positions halfway through baking.
10. turn the heat off & let the cookies stand in the oven for 30 min, or until cool

Cocoa Version
*same as above, just add 3tbsp unsweetened cocoa powder along with sugar

Nutty Version
*same as above, just folding in 3/4cup finely chopped pecans/almonds/pistachis, or skinned hazulnuts into the batter