California walnuts are candied, enrobed in melted dark chocolate, then tossed with a fragrant mixture of curry powder and Kosher salt. Guaranteed to perk up your palate, these vibrant, complex sweets are fabulous for holiday parties and special dinner guests.
3 cups California walnuts
6 tbsp unsalted butter
1 cup granulated sugar
20 ounces baking dark chocolate, 70% cocoa
3 tbsp Madras curry powder
3 tsp kosher salt
1. Heat a large, heavy bottom pan on medium-high until hot to the touch.
2. Add walnuts and butter to pan, stirring butter to melt and coat walnuts as they toast slightly. When walnuts are fully coated with butter, stir in sugar until melted and crystallized.
3. Pour candied walnuts out onto a baking sheet to cool completely.
4. Melt the dark chocolate gently in the microwave or on low heat over a double boiler on the stove.
5. Transfer cool, candied walnuts into a large, wide metal bowl, and with a rubber spatula, begin stirring, folding and tossing the melted dark chocolate over and into the walnuts.
6. Once fully coated in chocolate, wait 1-2 minutes for the chocolate to cool slightly.
7. Toss Madras curry powder and kosher salt over the chocolate coated candied walnuts and stir, fold and toss until evenly coated.
8. Place candies in one layer in refrigerator and chill for at least one hour before serving. Store remaining candies in refrigerator.
Christina recommends pairing candies with a Moscow Mule or a Whiskey Sour. The tart notes in these cocktails work well to balance the heat of the curry and dark chocolate.
Looking for more bite-sized goodness? Try our Parmesan Clusters or Walnut, Cranberry & Spinach Bites!
Looking for more bite-sized goodness? Try our Parmesan Clusters or delicious Waldorf Wraps!
