Fruit and Nut Chocolate Candies
|Chocolate chips||1 Cup (16 tbs)|
|Almonds||1 Cup (16 tbs)|
|Strawberries||1 Cup (16 tbs)|
|Chow mein noodles||1 Cup (16 tbs)|
|Dried cranberries||1 Cup (16 tbs)|
To toast nuts: Put nuts in a single layer in a microwave-safe dish. Microwave on high for 1 minute, stir and microwave for another minute. Continue to stir and microwave a minute at a time, until nuts are just lightly brown and beginning to smell fragrant. Nuts will continue to cook from the residual heat after they are removed from the microwave so be careful not to burn them. Cool thoroughly. Nuts will not crisp until cooled.
To microwave chocolate: Put chocolate chips in a single layer in a microwave-safe dish. Microwave for 1 minute. (Use medium power if yours has a power setting.) Stir with a fork, and if chocolate is not melted, microwave for 30 seconds more. Continue to stir and microwave 30 seconds at a time until chocolate is completely melted. (Chocolate chips are designed to hold their shape even when heated so you won't be able to tell when they are melted just by looking.) Do not overheat or chocolate will scorch.
What to do with Melted Chocolate and Nuts
Dip the following in melted chocolate and place on waxed-paper-lined trays. Refrigerate until chocolate is set, about 20 minutes.
• Washed and well-dried strawberries with caps attached
• Apricots or dried plums stuffed with a whole toasted almond
Or mix melted chocolate with dried cranberries, toasted nuts and packaged chow mein noodles and drop by spoonfuls on waxed-paper-lined trays to make candy haystacks. Refrigerate until chocolate is set, about 20 minutes.