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Drag nuts at home

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Crunchy coated nuts

Coated nuts are really something fine and delicious and suitable for every occasion. You can use a wide variety of nuts or even dried fruit. In our video, we show you how to coat caramelised hazelnuts with delicious couverture and finish them off with cocoa powder, cinnamon or glitter powder. Best of all, with the right equipment you can easily make these delicious snacks at home.

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Most important key data

Quantity: Approx. 1 kg

Total cooling time: Approx. 20 minutes

Difficulty: Easy

Shelf life: 3 months

Ingredients

Hazelnuts | caramelised400 g
Couverture | dark, tempered550 g

For the decoration:

Cocoa powder 40 g

Icing sugar 40 g

Cinnamon

Glitter powder

Production

Carefullyput the caramelised hazelnuts into the coating machine. Sort out the unsightly hazelnuts first - if there are any. Run the machine at a slow speed so that the nuts are not turned too quickly and then add some (approx. 120-130 g) of the tempered dark couverture. To do this, pour the couverture in a thin stream from your rubber scraper directly onto the nuts. We recommend using a tempering device for the couverture. Make sure that the chocolate really hits the nuts directly and not the machine itself. If the amount is too much for you, you can halve it. We just recommend that you use no less than 200 g of nuts.

Don't know how to temper? Then take our couverture tempering course or read our step-by-step instructions here on our blog.

After the first cycle, you can carefully remove the nuts from the machine. Simply hold a bowl in the machine until it fills up and then spread the nuts on a baking tray lined with baking paper. Spread the nuts out on the tray so that they don't stick together and so that you get beautiful individual coated nuts later. Put the tray in the fridge for about 5 to 10 minutes at the most so that the chocolate layer can firm up a little.

After the short cooling period, you can fold the baking paper in half and put the nuts directly back into the machine. Now add the chocolate (120-130 g) while the nuts are rolling. If the mixture stalls because you have added too much couverture at once, you can simply go into the machine with a stirring spatula and separate the nuts from the edge and from each other. If the nuts jump back and forth in the machine, make sure you lower the machine a little so that they roll nicely again.

Now put the nuts back in the fridge for 5 to 10 minutes as before and, after the cooling time, cover them again with the third layer of couverture (120-130 g) and let them cool down again briefly. Now add the fourth layer of couverture (120-130 g). As soon as the nuts are nicely coated, you can use a hot air blower to slightly heat the outside of the couverture that is sticking to the bowl of the coating machine. This causes the chocolate to detach from the machine and combine with the nuts. The machine is cleaned in this way, so to speak. If you just want to enjoy your nuts coated with the couverture, you can take them out of the machine and spread them out again on baking paper. Alternatively, you can pour a little gum arabic over the nuts beforehand to give them a really nice shine!

Otherwise, you can add a little chocolate to the nuts and as soon as everything is shiny, add cocoa powder, icing sugar, fruit powder or other powders and coat the nuts with it.

If you want to cover the nuts with glitter, we recommend that you also coat them with a little cocoa or icing sugar beforehand and then add just a little glitter at the end as a finish. We hope you enjoy trying them out and look forward to your feedback!

More ideas for dragging

Instead of nuts, you can also coat popcorn, merengue, sultanas or dried fruit.

There are so many foods you can coat and the combinations are endless. You can add a final layer of coloured cocoa butter on top of the coated nuts or fruits. This will give them even more shine and a thin coloured coating. So be sure to get creative and show us your results!

We have put together a shopping list for you here!

Storage & Shelf Life

The coated nuts can be kept for up to 3 months.

 
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Chocolate specialities

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