Chocolate-Drenched Chipotle-Roasted Nuts – a delicious recipe with sugar, water, pepper, salt, butter, pecan halves. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine first 4 ingredients in a medium-size nonstick skillet. Cook over medium heat until mixture comes to a boil. Remove from heat; stir in butter. Add nuts, and gently stir to coat. Spoon coated nuts in a single layer onto a rimmed baking sheet lined with parchment paper.
2
Bake at 250u00b0 for 1 hour, stirring every 15 minutes. Spread nuts on wax paper or parchment paper to cool, breaking apart large clumps as nuts cool.
3
Melt semisweet chocolate morsels and shortening in a small saucepan over low heat, stirring until smooth. Remove from heat; cool slightly. Toss cooled nuts in semisweet chocolate until well coated. Return nuts to wax paper, and let harden. Drizzle white chocolate over nuts (do not toss). Let harden.
4
Tip: Speed up the chocolate hardening process by popping the jelly-roll pan into the freezer for 5 to 10 minutes.
1147
kcal
Calories
102
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 tablespoons sugar, 2 tablespoons water, 2 teaspoons minced chipotle pepper in adobo sauce, 1/2 teaspoon salt, and more.
Yes, Chocolate-Drenched Chipotle-Roasted Nuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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