This week I have a simple recipe for you to make alone or with kids, for your own self or for a friend, at any hour of the day or night. Feel free to eat these chocolate-covered walnuts for breakfast with a cup of coffee, or any other time you feel like it. They’re not candy; they’re food, and I hope they satisfy your heart, soul, and mind. And your taste buds. 🙂
- 3 c. walnut halves
- 1 16-oz. bar of dark chocolate (75% cocoa or more)
- 1/2 tsp. cinnamon
1. Preheat the oven to 350F, place the walnuts on a baking sheet, and toast for 8 minutes. Keep your eyes on the walnuts while they toast, especially the last few minutes. Nuts can go from almost ready to burnt very quickly. So stay nearby.
2. Pour the toasted walnuts onto two cookie sheets lined with parchment paper, and allow to cool completely. If you have time, place them in the freezer for 10-15 minutes before proceeding with the next step. Keep the cookie sheets for step 4.
3. Break the chocolate into chunks, add them to a metal bowl or double boiler over simmering hot water, and stir occasionally. You can also do this step in a microwave, mixing the chocolate well after each 30 seconds of cooking, until mostly melted. Add one-half tsp. cinnamon once the chocolate begins to melt, and don’t cook it anymore. Then stir gently until completely melted.
4. Add half the walnuts (1-1/2 cups) to a bowl, pour half the melted chocolate over them, stir gently with a spatula until completely covered, and transfer back to the parchment paper. Then add the rest of the walnuts to the mixing bowl with the remaining chocolate, stir as before, and transfer to the second baking sheet.
5. Spread out the walnuts so they are not touching, and refrigerate the baking sheets for 25-30 minutes.
6. You can store these in a sealed container at room temperature, or in the refrigerator for up to 2 weeks, though I seriously doubt they will last that long.
Enjoy 🙂