Description

This easy, family-friendly recipe creates delightful chocolate-covered peanuts featuring roasted peanuts enveloped in smooth dark chocolate, enhanced with warm spices, zesty candied ginger, and a sprinkle of sea salt for a perfect sweet and savory snack or dessert.

Ingredients

Scale

400 grams (14 oz) unsalted roasted peanuts
300 grams (10.6 oz) dark chocolate, 70 percent cocoa
15 ml (1 tablespoon) refined coconut oil, divided
5 ml (1 teaspoon) alcohol-free vanilla extract (optional)
2.5 grams (0.5 teaspoon) ground cinnamon
2.5 grams (0.5 teaspoon) smoked paprika
50 grams (1.8 oz) candied ginger, finely chopped
2 grams (0.25 teaspoon) flaky sea salt

Instructions

Prepare Workspace: Line a large baking sheet (about 30×40 cm or 12×16 inches) with parchment paper for easy removal.
Gently Melt Main Chocolate: In a heatproof bowl set over simmering water (bain-marie), melt 250 grams (8.8 oz) of the dark chocolate with 10 ml (2 teaspoons) of coconut oil. Stir until smooth and glossy. Remove from heat and stir in the vanilla extract, if using.
Stir in Peanuts: Add the 400 grams (14 oz) of roasted peanuts to the melted chocolate. Stir gently but thoroughly with a spatula until all peanuts are evenly coated.
Spread and Partially Set: Pour the chocolate-coated peanuts onto the prepared baking sheet. Spread them into a single, somewhat even layer. Place the sheet in the refrigerator for 10-15 minutes, until the chocolate is firm but slightly tacky.
Craft Spiced Drizzle: While the main chocolate sets, melt the remaining 50 grams (1.8 oz) dark chocolate with 5 ml (1 teaspoon) coconut oil in a small heatproof bowl over simmering water. Once smooth, remove from heat and stir in the ground cinnamon and smoked paprika. Transfer this spiced chocolate to a small piping bag or zip-top bag with a tiny corner snipped off.
Drizzle and Top: Remove the baking sheet from the refrigerator. Drizzle the spiced chocolate mixture in a zigzag or crisscross pattern over the partially set peanuts. Immediately sprinkle the finely chopped candied ginger and flaky sea salt evenly over the drizzled peanuts.
Chill Until Completely Firm: Return the baking sheet to the refrigerator for another 20-30 minutes, or until all the chocolate is completely firm and set. The chocolate should snap cleanly.
Break and Serve: Break the hardened chocolate covered peanuts into individual or small cluster pieces. Arrange them on a platter for serving.

Notes

To avoid lumps, do not overheat your chocolate; it can seize if it gets too hot. Ensure your peanuts and all tools are completely dry, as any moisture can also cause the chocolate to seize. For faster melting, use the microwave in 30-second bursts, stirring between each. Unsalted butter is a fine substitute for coconut oil. You can use milk chocolate for a sweeter profile. Consider organic peanuts and high-cocoa dark chocolate for a healthier choice.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Snack
Method: No-Bake
Cuisine: General

Nutrition

Serving Size: 1 ounce (about 30g)
Calories: 240 calories
Sugar: 12 g
Sodium: 60 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: chocolate, peanuts, snack, dessert, easy, family-friendly, high-protein, spiced, ginger, homemade