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1
Preheat the oven to 325 degrees.
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2
Toast the peanuts on a baking sheet in the preheated oven for 1 minute.
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3
Cool to room temperature.
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4
Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
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5
Set aside.Heat the sugar, cream of tartar and water in a 1 1/2-quart saucep an over medium-high heat.
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6
When hot, stir with a whisk to dissolve the sugar.
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7
Bring to a boil.
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8
Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color.
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9
Remove the pan from the heat.
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10
Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff)to incorporate.One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture.
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11
Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks.
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12
Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point).
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13
Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipop like shape.Allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature.
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14
Heat 1-inch of water in the bo ttom half of a double boiler over medium heat.With the heat on, place the semisweet chocolate in the top half of the double boiler.
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15
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes.
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16
transfer the melted chocolate to a 1-quart bowl.Place the chopped peanuts on a baking sheet.
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17
Grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover.
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18
Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate.
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19
Place the lollipalooza on a baking sheet.
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20
Repeat with remaining lollipaloozas.
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21
Refrigerate to harden the chocolate.
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22
Store in a tightly sealed plastic container in the refrigerator until ready to serve.
