We are celebrating Christmas at our family countryhouse in Stockholm’s archipelago. It feels wonderful to pack the car and leave the city for a couple of days. We’ve made Christmas Sweets during the weekend that we are going to bring, if there is anything left by the end of the day … Happy holidays!
Cinnamon Chocolate Nuts
2 cups / around 200 g almonds, hazelnuts or walnuts
1 block 85% dark chocolate
2 tsp ground cinnamon
2 tsp cacao powder
Heat the oven to 300°F / 150°C.
Place nuts in a single layer on a baking tray and toast in the oven for 15 – 20 minutes or until the skin cracks. Remove from the oven and let cool completely. Remove the skin by rubbing the nuts between a rough cloth or kitchen towel. Meanwhile make a water bath by filling a large skillet with water and heat to just below simmering. Place the chocolate (broken in to smaller pieces) in a heatproof bowl (such as stainless steel), now place the bowl in the water. Stir gently and constantly the chocolate while keeping the water below simmering. When all the chocolate is melted remove it from the water bath. Now place the nuts in the melted chocolate, just a couple at a time. Then place the chocolate covered nuts on a baking tray lined with parchment paper. Place it in the fridge so the chocolate can set. Mix cinnamon and cacao in a small plastic or paper bag, add the nuts and shake until all nuts are covered with spices.