Chocolate Nut Mix Recipes

Steps:

• Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
• Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.

Steps:

• Mix almonds, walnuts, blueberries, and chocolate.

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

Steps:

• Line 3 baking sheets with waxed paper or parchment. Set aside.
• In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
• In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
• Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.

Steps:

• In a large heavy saucepan, melt chocolate chips, milk and honey over low heat; stir until blended. Remove from heat. Stir in vanilla; add nuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in refrigerator.

Steps:

• Line a shallow 20 cm square cake tin with aluminium foil.
• Place chocolate, condensed milk, rum essence and nuts in a bowl and mix well to combine.
• Spread mixture into prepared tin. Refrigerate until set.
• Turn out, peel off foil and cut into squares.

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container.

Steps:

• melt chocolate chips in the microwave for 1 minute, stir.
• in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
• place wax paper onto baking sheets.
• drop by spoonfuls, refrigerate several hours.