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.
What you’ll need to make chocolate walnuts:
- 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.
Nikki Smith says
Where can I find 100% unsweetened chocolate?
Sylvie says
It's often labeled as baking chocolate and you should be able to find it in the baking aisle at most grocery stores.
Joyti says
Recently, I've fallen in love with some cocoa-dusted almonds - a tiny package costs $10 though - and I can't actually justify buying them.
I hadn't seen this recipe on your site, but I'm bookmarking it and making it soon!
susan says
Sylvie - these are my newest addiction. They are even better than I imagined!! x
Barbara | Creative Culinary says
Umm Umm good. Love all the flavors; can't wait to try them. I 'might' have to add a touch of heat; seems chocolate and maple might both work with a smidgen of cayenne. Wish I had some now!
Talaia @ WholeYum says
Nice recipe! I love walnuts and snack on them often so I must try this!
Julian Lemarchand says
Hello Sylvie,
So I'm using your chocolate coating for another item, did a 10% test batch which worked out perfectly. However, I now have 2 coagulated disasters on my hands. Both subsequent full batches were weighed out, bain-marie at the right temp, exact same ingredients. I don't have much experience with chocolate so I'm a little baffled. Have you encountered this?
Thanks for posting!
Sylvie says
Hi Julian, I'm sorry to hear that you are having issues with the chocolate coating I have not had that problem before so I can't say for sure why that would be happening. I'm not sure why it would be seizing up on you but it could be a temperature issue with the maple syrup. Maybe the quantity of maple syrup that is added to the melted chocolate is too great a temperature difference in the larger batch? Perhaps you could try warming up the maple syrup before slowly whisking it in and see if that helps. Additionally, it just takes a drop or two of water to make the chocolate seize up so perhaps some of the steam from the bain marie is getting into your chocolate?
cookingrookie says
They look wonderful. I am going to try this recipe. Maybe with pecans, because I'm out of walnuts :-).
Thank you for sharing and Happy End of the world and the rest of the Holidays 🙂