These candies are named after me, because whenever I made them, Mary Jo, another pastry cook, would say, “Dave, you’re a nut job!” Soon everyone in the pastry department was calling them “Dave’s nut jobs”—affectionately, I hope. These are just about the easiest candies you can make and among the best, as long as you use very good nuts, perfectly toasted, and equally good chocolate.
For more, see How to Make Popcorn Balls.
Note: By refrigerating the candies and serving them cold, you avoid having to temper the chocolate. Candies made with untempered chocolate and left at room temperature eventually develop white streaks from the gradual separation of cocoa butter out of the chocolate.
You can make any kind of chocolate nut jobs: Toasted pecans or walnuts are especially good. Or make them with any combination of toasted nuts. Once I made them with Rice Krispies instead of nuts! For a more formal presentation—if you want to include them in a candy box, for example—spoon the chocolate-coated nuts directly into candy cups.
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