Instructions for Gail & Clyde Martin’s Candied Nut Clusters
Things You’ll Need:
- medium size cooking pan
- chocolate or vanilla flavored almond bark
- aluminum foil
- small to medium sized nuts
Clean and sort the nuts. My husband used different strainers with different size grids, large and medium. The large grid let everything go through except for the largest pieces. Those worked great in the sugared nut recipe.
After that, he had lots of smaller sizes of nutmeats. Really just bits and pieces. So he shook them up in a strainer with a smaller size grid. The smaller grid lets the tiny pieces of shell and other debris fall through. Clyde dumps them into a white baking pan and searches for more shells that slipped through. Some tiny pieces of the shell stick to the nutmeat and can be removed with tweezers. Shaking in the strainers seem to bring out the oil in the nutmeats, making them shiny and tastier.
With the medium size nut meats, we make candied nut clusters. For this process, you need the following: medium size cooking pan, chocolate or vanilla flavored Almond Bark; aluminum foil, and lots of small to medium size nuts.
Drop the mixture by teaspoon onto the foil. Let the clusters cool until the almond bark hardens.