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Crunchy Nut Chocolate

This crunchy nut chocolate candy resembles the chocolate butter crunch that you sometimes find in quality chocolate stores.

Trivia: Brazil nuts are complete proteins and are high in healthy, unsaturated fats.

Tip: I highly recommend you use an offset metal spatula to spread this crunch. Offset spatulas have a long narrow blade and a raised handle. This lets you spread the candy without touching it with your fingers. The World Cuisine 18518-22 Offset Spatula is a good example.

Tip: For best results, always use good quality chocolate such as that found at You can get excellent baking chocolate in many varieties online.

Crunchy Nut Chocolate Recipe


2 cups butter at room temperature
2 cups sugar
1/4 cup of cold water
2 tablespoons white corn syrup
1/2 teaspoon salt
2 cups Brazil nuts, coarsely chopped and toasted
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 pound bittersweet chocolate
1 cup finely chopped Brazil nuts
3 1/2 ounces of white chocolate
1/2 teaspoon of vegetable oil


Toast the Brazil Nuts

Do this first before making the candy. Chop the nuts first, then to toast them, you spread them on a baking sheet and bake at 350°F for five minutes or a little longer. They are toasted when they are lightly browned.

Next, chop the bittersweet chocolate and the white chocolate.

Prepare a jelly roll pan that is 15 inches by ten inches. Line the pan with foil allowing the paper to overhang at the ends. Great the foil.

Using a heavy saucepan over low heat, melt the butter. Add the sugar and stir to blend. Add the water, corn syrup and salt. Raise the heat to somewhere in between medium and high. Boil and stir constantly until the mixture reaches a temperature of 300°F. You will need a good candy thermometer.

Stir in the two cups of the toasted, chopped Brazil nuts. Remove from the stove and stir in the vanilla and then the soda. Now you must act quickly before the mixture hardens Take your offset metal spatula and spread the mixture in the jellyroll pan. Place the pan over a rack and allow it to cool completely.

Moisten a paper towel and pat over the surface of the slab of candy. You want to remove any extra butter. Allow to dry before proceeding.

You will now need to use a good double boiler.

Heat the water in the bottom part of the boiler until it is hot. Do not simmer. Place the bittersweet chocolate in the top part of the double boiler or a bowl that fits over the bottom part. Do not allow the water to touch the bottom of the top part. Partially melt the chocolate until it is about 3/4 melted. Stir from time to time. Remove from heat and stir until the chocolate melts completely and is smooth. Pour this over the slab of candy and spread it with the offset metal spatula. Immediately sprinkle 1 cup of finely chopped Brazil nuts. Pat the nuts lightly so they stick to the top but do not sink underneath the chocolate.

Melt the white chocolate in the same fashion you melted the bittersweet chocolate. Drizzle this over the top of the chopped Brazil nuts. Refrigerate until the Crunchy Nut Chocolate candy is cold and hard. Break it into pieces while it is cold.

This chocolate candy is not low calorie, but its SO yummy! It's great for Christmas, Easter, or just because you like it!

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