Cocoa Cobnuts RecipeOrigin: Britain Period: Traditional |
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'Cobnut' is the common name for the wild hazelnut which is a very versatile nut. This recipe makes for an ideal Christmas snack and is also excellent as a gift. Ingredients
250g cobnuts (weighed in husk) 
Cocoa Cobnuts Preparation:Method:Crack and shell the cobnuts, preferably keeping the kernel whole. (This is most easily achieved by cracking them end-on, if you have suitable nutcrackers. You can also use a hammer for this, striking at the pointed end). Place the nuts on a baking sheet and place in a moderate oven, roasting the kernels until they are hard and brown, but not black. Meanwhile soften the chocolate and butter in the bottom of a saucepan, and roll the nuts in this until they are well coated. Set the coated nuts aside on a plate to cool. When they are almost, but not quite set, sprinkle cocoa over them and turn to ensure they're evenly coated then leave aside until completely set. Find more Christmas Recipes Here |
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