Whether you put them out for company, or save them for yourself, these easy to make chocolate walnuts are perfect for snacking any time of year.
In my house there’s not a holiday that doesn’t involve chocolate. If that sounds like you, then you’ve come to the right place today.
While much of the holidays are spent filling up cookie tins with homemade cookies, bars and other sweet treats, there’s always room for chocolate. These chocolate walnuts may just steal the spotlight on your dessert platter this year, not to mention that they make pretty terrific gifts or favors. Oh and did I mention how easy they are to make? Crunchy maple glazed walnuts are dipped in dark chocolate then rolled in cocoa powder for a sweet homemade treat that’s delicious any time of year.
While you can certainly buy chocolate covered walnuts they often come with glazes, artificial flavors and other questionable ingredients I’d prefer to avoid, and since making your own homemade version is so simple there’s really no reason to. Here's what you’ll need to make chocolate walnuts:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Walnuts – You’ll want raw walnut halves not pieces.
- Maple Syrup – Heated, this creates a crunchy glaze around the walnuts.
- Salt- I like a pinch of fine sea salt to compliment the nuts and chocolate but it’s optional.
- Chocolate - Anything from semi-sweet to bitter-sweet will do.
- Cocoa Powder - To dust the walnuts with.
How to Make Chocolate Walnuts:
- First we start by glazing the walnuts. Candying walnuts naturally with maple syrup on the stove-top is quick and easy. Simply combine the walnuts, maple syrup and a pinch of salt in a skillet and heat until a sticky glaze coats each piece then set aside to cool.
- Next we melt the chocolate and tip in the walnuts. Now you could stop here and have yourself some delicious chocolate walnuts or continue with one extra step to really take them over the top.
- Once the walnut pieces are coated with the chocolate they are rolled in cocoa powder for a truffled effect. Let them set and they are ready for snacking.
Irresistible is the only word for these, a little joy in every bite. No matter how much you make, they'll disappear like magic, which isn’t surprising because when you wrap a walnut half in a rich chocolate shell the results are bound to be good.
Include them in a Christmas tin, a party platter or pack them up in little cellophane bags to gift. And don’t think these chocolate walnuts belong only to the holidays because they can perk up snack time any month of the year.
Enjoy!
More Homemade Chocolates:
Chocolate Walnuts
These chocolate walnuts are coated with a crunchy maple glaze, dipped in melted dark chocolate then dusted with cocoa for a sweet homemade treat.
Ingredients
- 2 cups/ 240g raw walnuts
- ⅓ cup/83ml maple syrup
- ⅛th teaspoon fine sea salt
- 8 ounces/226g dark chocolate, finely chopped
- cocoa powder for rolling
Instructions
- In a medium skillet, combine the walnuts, maple syrup and salt. Cook over medium high heat, stirring constantly, until the syrup is thick and sticky and the walnuts are completely coated (about 3 minutes). Pour nuts onto a parchment lined pan and use a fork to separate them. Allow the nuts to cool and harden completely.
- Place chopped chocolate in a medium heat-proof bowl placed over simmering a saucepan of simmering water and stir gently until melted (or alternatively you can place bowl in the microwave and heat in short bursts, stirring in between, until fully melted). Add walnuts to bowl with melted chocolate and stir until thoroughly coated. Using two forks, transfer coated walnuts back onto the lined pan.
- Let the chocolate set for a few minutes but not fully harden. Place a few spoonfuls of cocoa powder into a shallow bowl or Ziploc bag and toss the walnuts in the cocoa until well coated sifting out any excess powder in a strainer. Store in an airtight container at cool room temperature or in the fridge.
Notes
VARIATIONS: Substitute pecans, almonds or you favorite nut for the walnuts. Use chocolate chips instead of chopped chocolate.
STORAGE: Store in an airtight container at a cool room temperature (below 72 F) or in the fridge.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Egg-Free, Dairy-Free
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Nutrition Information:
Yield:
8Serving Size:
¼ cupAmount Per Serving: Calories: 389Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 2mgSodium: 273mgCarbohydrates: 31gFiber: 4gSugar: 23gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Sommer@ASpicyPerspective says
Totally Brilliant Idea, Sylvie! These are going to my cookie exchange, even though they aren't cookies!
Heather @ Heather's Dish says
I can see this becoming only the biggest addiction ever...so pretty!
Robyn Stone | Add a Pinch says
I've never seen more gorgeous walnuts in my life, Sylvie! You make them look magical even.
Brian says
Well, you don't have to convince me... just looking at these and I have no doubt that they're amazing. Perfect for the holidays!
Jeanette says
Wow, truffled walnuts! I would love to receive these as a gift anytime, and I know my friends would love them if I made them.
Alexandra says
They look tempting, not only now during the Christmas season.
MooNFaCe @ Foodie's Diary says
Sounds really tasty!! It would make for a wonderful gift. I'll keep this in mind next time I need a gift idea.
Robert Kilmer says
These sound, and look delicious. Can anyone suggest a substitute for the coconut oil? I try to avoid one-use purchases of pantry items.
I'd appreciate some good advice on this.
Robert in Virginia
Sylvie says
Hi Robert,
If you aren't opposed to using a good quality bittersweet chocolate to coast the walnuts you can substitute an equal amount of that to replace the combination of the unsweetened chocolate, coconut oil and maple syrup otherwise I'd say use butter to replace the coconut oil if you aren't vegan. But truthfully coconut oil isn't a one use item, it's a great baking and cooking oil and I personally use it everyday instead of refined vegetable oils. Hope that helps!
-Sylvie
Sweet Tooth says
I would make these, but when I buy walnuts, they're gone within the hour. You can't just eat one. This maple glaze looks divine, though. It might be worth saving a few to try.
xx
Sweet Tooth
leaf (the indolent cook) says
What a gorgeous gift for Christmas, especially the way you presented them so beautifully in the last photo.
Rosa says
What a wonderful treat! Those walnuts must be extremely addictive.
Cheers,
Rosa