Mexican Dark Chocolate Cinnamon-Coated Walnuts

Name: Mexican Dark Chocolate Cinnamon-Coated Walnuts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Nonstick spray; 12 ounces chocolate, semisweet; 1/4 cup cocoa powder, unsweetened; 2-3 tablespoons sugar; 2 teaspoons cinnamon; 1/2 teaspoon New Mexico chili powder and/or 1-2 dashes cayenne (optional); 2 cups California walnut halves; 3 cups fruit, dried (such as a mixture of cranberries, blueberries, etc.); *Try to save your most perfect unbroken California walnut halves for this, as it looks really nice to have the whole piece coated with all the goodies.

Total Time

55 Mins

Serves

Serving Size

Ingredients

Nonstick spray
12 ounces chocolate, semisweet
1/4 cup cocoa powder, unsweetened
2-3 tablespoons sugar
2 teaspoons cinnamon
1/2 teaspoon New Mexico chili powder and/or 1-2 dashes cayenne (optional)
2 cups California walnut halves
3 cups fruit, dried (such as a mixture of cranberries, blueberries, etc.)

*Try to save your most perfect unbroken California walnut halves for this, as it looks really nice to have the whole piece coated with all the goodies.

PREPARATION

Lightly spray the top of a double boiler with nonstick spray, then add the chocolate. Place it over simmering water on low heat to allow it to melt slowly. Don’t stir or in any way disturb the melting chocolate.
In the meantime, spray 3 dinner plates with nonstick spray. In a medium-small bowl, thoroughly combine the cocoa powder, sugar, cinnamon, and optional chili powder and/or cayenne. Sprinkle about half the powdered mixture onto the prepared plates, shaking it into a fairly even layer on each plate. Leave the other half of the dry mix in the bowl.
When the chocolate has melted (and leaving it over the double boiler, but with the heat turned off) add 1 cup of the walnuts, gently stirring and turning them in the chocolate until each half is completely coated. Use tongs to lift out the coated nuts, one by one, and transfer to a cocoa-powdered plate in a single layer. Dust the top with a little of the reserved dry mix, and set aside. Continue with the next cup of walnuts, and repeat exactly, using the second prepared plate. Repeat again with the final batch.
When all is assembled, put the plates in a refrigerator for up to 30 minutes, allowing the chocolate coating to harden. When it’s hard, loosen the coated nuts with a dinner knife, and transfer to a bowl. Add in the dried fruit and gently combine. Transfer to a container with a tightly fitted lid. Store in the refrigerator or freezer and serve (or just eat) as desired.

NUTRITION

Calories: 264 cal
Total Fat: 12 g
Polyunsaturated Fat: 6 g
Cholesterol: 1 mg
Sodium: 5 mg
Carbohydrates: 37 g
Dietary Fiber: 4 g
Protein: 4 g