「The Feast Goes On: Chocolate Nut Clusters」を編集中

Food stylist: Louise Kenney.<br><br>Props stylist: Charlie Phillips<br>Shell-on nuts can hang around long after the chocolates and Christmas desserts have disappeared. So spend half an hour one evening shelling them to make these not overly naughty nut-cluster treats.<br>   RELATED ARTICLES                       Share this article Share   Makes 20-23<br>1 tsp vegetable oil<br>200g mix of nuts - pecans, walnuts, almonds - chopped into 1cm pieces<br>2 tbsp maple syrup<br>1 tbsp smooth<br>orange juice<br>100g dark chocolate (approx 70% cocoa), broken into pieces<br>100g milk chocolate, broken into pieces<br> Preheat the oven to 150C/ 130C fan/gas 2.<br><br>Brush the base of a large roasting pan with the oil. Combine all the nuts in a medium bowl and spread in a thin layer over the base. Toast for 20 minutes. Blend the maple syrup and orange juice in a small bowl.<br>Drizzle over the nuts, stir to coat then roast for another 30 minutes, stirring halfway through. Loosen with a spatula and spread over a sheet of baking paper and leave to cool.Gently melt the dark and milk chocolate in a large bowl set over a pan with a little simmering water in it, and leave to cool to room temperature. Fold in the nuts and stir to coat evenly with the chocolate,  [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] then spoon heaped teaspoons into mini muffin cups and pop these into the fridge for an hour to set. Remove from the fridge.<br><br>These will keep well, loosely covered, for several days.  Annie's latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99<br>  <br>   <br><br>adverts.addToArray({"pos":"inread_player"})Advertisement