Coating nuts at home

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★★★★★ (5.0)
Posted on: 2022-10-26
 

Crunchy coated nuts

Coated nuts are a real treat and perfect for any occasion. You can use all sorts of different nuts for this, or even dried fruit. In our video, we’ll show you how to coat caramelised hazelnuts in delicious couverture chocolate and then finish them off with a sprinkling of 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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Key figures

Quantity:Approx. 1 kg 

Total cooling time: approx. 20 minutes

Level of difficulty: Easy

Shelflife:3 months

Ingredients

Hazelnuts | caramelised400 g
Chocolate coating | dark, tempered550 g

For the decoration:

Cocoa powder 40g

Icing sugar 40 g

Cinnamon

Glitter powder

Manufacture

Carefully add the caramelised hazelnutsto thecoating machine. Sort out any unsightly hazelnuts beforehand – if there are any. Run the machine on a slow setting so that the nuts aren’t turned too quickly, then add a little (approx. 120–130 g) of the tempereddark couverture. The best way to do this is to let the couverture flow in a thin stream from yourrubber spatuladirectly onto the nuts. We recommendusingatempering machinefor the couverture. Make absolutely sure that the chocolate lands directly on the nuts and not inside the machine itself. If this quantity is too much for you, feel free to halve it. We simply recommend that you use no fewer than 200 g of nuts.

Don’t know how to temper chocolate? Why not come along to ourcouverture tempering courseor read our step-by-step guidehereon our blog?

After the first cycle, you can carefully remove the nuts from the machine. Simply hold a bowl underneath until it fills up, then spread the nuts out on a baking tray lined withbaking paper. Spread the nuts out on the tray so that they don’t stick together and you end up with lovely individual chocolate-coated nuts. Place the tray in the fridge for about 5 to a maximum of 10 minutes to allow the chocolate coating to set slightly.

After cooling briefly, you can gather the baking paper together in the middle and put the nuts straight back into the machine. Now add the chocolate (120–130 g) again whilst the nuts are rolling around. If the mixture starts to stall because you’ve added too much couverture at once, simplyreachintothemachinewith aspatulaand loosen the nuts from the sides and from each other. If the nuts are bouncing around in the machine, you must lower them slightly so that they roll smoothly again.

Now put the nuts back in the fridge for 5 to 10 minutes, as before, and once they’ve cooled, coat them again with the third layer of couverture (120–130 g) and leave them to cool briefly once more. Now apply the fourth layer of couverture (120–130 g). Once the nuts are nicely coated, you can use ahot-air hairdryerto gently warm the couverture clinging to the outside of the coating machine’s bowl. This causes the chocolate to come away from the machine and coat the nuts. It’s a way of cleaning the machine, so to speak. If you simply want to enjoy your nuts coated in couverture, you can take them out of the machine and spread them out on baking paper again. Alternatively, you could also pour a littlegum arabicover the nuts beforehand – this will give them a really lovely shine!

Otherwise, you can add a little more chocolate to the nuts and, once everything is nice and shiny, addcocoa powder, icing sugar,fruit powderor other powders and coat the nuts with them. 

If you want to coat the nuts withglitter, we recommend coating them with a little cocoa or icing sugar first, and then adding just a little glitter at the end as a finishing touch. We hope you enjoy trying this out and look forward to your feedback!

More ideas for coating

Instead of nuts, you could also coat popcorn, meringue, sultanas or dried fruit, for example.

There are so many foods you can coat, and the possible combinations are virtually endless. You can also add a final layer of colouredcocoa butteroverthe coated nuts or fruit. This gives them even more shine and a thin coloured coating. So do let your creativity run wild and feel free to show us your results! 

We’veput togetherashopping listfor you here!

Storage & Shelf life

The coated nuts will keep for up to 3 months.

Nutritional information per 100 g

Energy value in kJ:2358 kJ |Energy value in kcal:568 kcal |Fat:41 g, of which saturated fatty acids: 13 g |Carbohydrates:36 g, of which sugars: 32 g |Protein:11 g |Salt:0 g

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

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Comments

  • Dragiermaschine
    By: Maja On 2025-11-30
    Rating:
    ★★★★★ (5.0)

    Was habt ihr für eine Alternative, wenn man eine solche Investition nicht machen kann, aber trotzdem selber dragieren möchte?
    Freu mich auf eure Idee.
    Dankeschön.

    Replied by: Rebecca Odermatt On 2025-11-30 Hallo Maja

    Du kannst die Nüsse auch von Hand dragieren. Dafür musst Du eine viel kleinere Menge nehmen und eine Schüssel und immer mit der Hand alles durchmischen. Die Nüsse werden von Hand jedoch nicht ganz so gleichmässig wie mit der Maschine. Eine Alternative gibt es leider nicht.

    Ich wünsche Dir einen schönen Sonntag und viel Spass beim Ausprobieren.

    Liebe Grüsse

    Rebecca

  • Dragiernüsse und Kirschstengeli
    By: Rita Bucher On 2024-12-01
    Rating:
    ★★★★★ (5.0)

    Würde sofort einen Kurs besuchen falls ihr diese beiden Süßigkeiten machen würdet

    Replied by: Thomas Ramseier On 2024-12-02 Liebe Rita
    Vielen Dank für die lieben Worte, aktuell ist dazu kein eigener Kurs angedacht, aber falls ein Kurs kommen sollte, lassen wir es Dich wissen.
    Herzlichen Dank und süsse Grüsse
    Dein miniSchoggi-Team

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