Chocolate-coated Nuts
Ingredients
Directions
Melt the chocolate and oleomargarine over hot water.
Dip the nut kernels in the melted chocolate.
Place the coated nuts on greased paper to cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chocolate
- Forms the coating that sets firm and glossy as it cools around the nuts.
- Oleomargarine
- Adds fat that keeps the melted chocolate smooth and fluid for dipping.
- Nut kernels
- Serve as the core that the chocolate coating surrounds.
The step that matters
Melt the chocolate and oleomargarine over hot water. Gentle indirect heat melts chocolate without scorching or seizing it. Overheating causes it to turn grainy and thick, which makes the coating dull and hard to dip evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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