Homemade Chocolate Brazils – Covered in Caramel and Dark Chocolate
These homemade chocolate Brazils are easier to make than you might expect. They’re a definite step up from traditional Brazils and make an excellent homemade gift, especially at Christmas.
They may not be quite as healthy as the sugar-free We Should Cocoa challenge I have set for January may lead you to expect. But they were jolly delicious and contained only a small amount of sugar. They’re also suitable for vegans.
Brazil nuts are high in selenium, a trace element we are short of in British soils. This is a shame as it’s reputed to be mood enhancing, immune system boosting and has anti-cancer properties. It’s also said to be good for the skin and circulatory systems. The chocolate coating I used was a dark 72%, so it can also said to be quite healthy, really.
Homemade Chocolate Brazils
There was plenty of chocolate left over from making the rosemary chocolate truffles last month, so I thought I’d try experimenting with my own version of homemade chocolate Brazils. I envisaged a Brazil nut coated in crunchy caramel then enrobed in dark chocolate. I just needed to see if I could make it happen.
Other Tin and Thyme Homemade Chocolate Recipes You Might Like
- Chocolate hazelnut ladoo
- Chocolate peanut butter cups
- Goat’s cheese chocolate truffles
- Passionfruit & rosemary caramels
- Raw chocolate with cashew cream
- Salted caramelised almond chocolates
- Whisky truffles with dark chocolate and fresh cream
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Thanks for visiting Tin and Thyme. If you make these dark chocolate covered Brazil nuts, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Homemade Chocolate Brazils. PIN IT.
Homemade Chocolate Brazils – The Recipe
Chocolate Covered Caramel Brazils
- 150 g golden caster sugar
- 200 g Brazil nuts
- 200 g dark vegan chocolate
- Pour the sugar sugar into a large pan and place over a low heat.
- When the sugar has liquified and turned a light caramel colour, add the Brazil nuts and stir to coat.
- Pour onto a wooden board and quickly separate out the Brazils so they don't stick together. Leave for a few minutes to set.
- Melt the chocolate slowly in a bowl set over a pan of not quite simmering water, stirring once the chocolate has nearly melted.
- Dip the caramel coated Brazil nuts into the chocolate and place on some greaseproof paper to set.
- Place in pretty boxes or tie up in cellophane bags with a ribbon.