The chocolate-pralined mixed nuts with cocoa is a super easy, clever and very quick recipe — a sweet snack you can make in just a few minutes with only 3 ingredients and you’ll make it again and again. A few weeks ago I made chocolate-pralined almonds and, since I had chocolate to use up from Easter eggs, I wanted to try a small variation by using mixed nuts instead of only almonds and cocoa instead of powdered sugar. The result? A delight you won’t be able to do without. The chocolate-pralined mixed nuts keep for days, but I don’t think they’ll last long — they’re crunchy and super chocolatey, truly special!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 1 lb (about 450 g)
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz (about 2 cups) mixed nuts
- 5.3 oz (about 3/4 cup) milk chocolate
- 3/4 cup (about 2.6 oz) unsweetened cocoa powder
Steps
Chocolate-pralined mixed nuts are very simple and quick to prepare. You can use whichever nuts you prefer — I chose blanched and unblanched almonds, pistachios and hazelnuts, but walnuts, unsalted peanuts and cashews also work well. You can use them toasted or not; I had already toasted them in a preheated oven at 356°F for 10 minutes (or in an air fryer for 5–7 minutes, stirring halfway through). Toasted nuts will be crunchier and more flavorful.
Melt the milk chocolate in a double boiler or in the microwave, then add the nuts and mix well so everything is evenly coated.
Take a wide container with a lid and put in the sifted unsweetened cocoa. It’s important to sift the cocoa so it adheres to the nuts without forming lumps, ensuring an even coating.
Add the chocolate-coated nuts to the cocoa, close the container with the lid and start “shaking” — shake well until the nuts are well separated and covered in cocoa; this will take just a few seconds.
Transfer the chocolate-pralined nuts to a baking sheet and let them dry at room temperature; this will take about 15–20 minutes.
Tips:
Chocolate-pralined mixed nuts keep at room temperature for about a month. I recommend using milk or white chocolate because unsweetened cocoa is not sweet. If you prefer a darker flavor, dark chocolate works fine too. You can also use dark chocolate and sweetened cocoa — customize the recipe to suit your tastes.
More recipes with nuts HERE
