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Ingredientes
- 1 c. Unsalted peanuts
- 1 1/2 c. Granulated sugar
- 1/4 tsp Cream of tartar
- 1/4 c. Water
- 1/2 ounce Unsweetened chocolate, minced into 1/4-inch pcs
- 12 ounce Semisweet chocolate, minced into 1/4-inch pcs
Direcciones
- Preheat the oven to 325 degrees. Toast the peanuts on a baking sheet in the preheated oven for 1 minute. Cold to room temperature. Process the peanuts in the bowl of a food processor fitted with a metal blade till finely minced, about 8 to 10 seconds. Set aside. Heat the sugar, cream of tartar and water in a 1 1/2-qt saucepan over medium-high heat. When warm, stir with a whisk to dissolve the sugar. Bring to a boil. Boil the mix, stirring often, for 8 to 10 min, till the mix takes on a light honey color. Remove the pan from the heat. Add in the unsweetened chocolate, and stir gently (and carefully, this is very warm stuff) to incorporate. One at a time, dip 1-inch of one end of each popsicle stick into the warm sugar mix. Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks. Use a metal spoon to stir the mix for 3 to 4 min, till it begins to get very syrupy in texture (even though I said texture, which doesn't mean you can touch, its still too warm to handle at this point). Pour a full Tbsp. of the sugar mix over the dipped ends of each stick, allowing the mix to flow into a round lollipoplike shape. Allow the chocolate lollipops (which's right, they're not lollipaloozas yet) to harden at room temperature. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate till completely melted and smooth, about 3 min. transfer the melted chocolate to a 1-qt bowl. Place the minced peanuts on a baking sheet. Grasp (or possibly perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover. Allow excess chocolate to drip off before sprinkling minced peanuts on both sides to cover the chocolate.
- Place the lollipalooza on a baking sheet. Repeat with remaining lollipaloozas. Chill to harden the chocolate. Store in a tightly sealed plastic container in the refrigerator till ready to serve.
