Feel the Super Spiced Peanuts. Small batch prepared and Chef inspired, we believe you should be able to taste the nut as well as the spice. Never overly coated, at My Buddy’s Nuts,
Also a mammoth desirable peanut variety. It is sweetened with NON GMO Ghost pepper complemented with sea salt. The organic cayenne pepper registers 35k heat units.
My Buddy’s Nuts Chocolate Truffles
Makes about 3 dozen truffles
1 1/2 lbs. awesome semi-sweet chocolate chips
1 cup heavy cream
4 Tbs. unsalted butter
2 Tbs. honey
1 tsp. vanilla extract
1 each Spicy Hot Pecan from My Buddy’s Nuts, for each truffle
1 cup bittersweet or semi-sweet chocolate chips
2 tsp. shortening
Cayenne pepper to dust.
Combine heavy cream, butter, honey, and vanilla extract in a saucepan and cook over low heat until it starts to simmer. Place the chocolate chips in a medium bowl. Remove heavy cream mixture from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.
Line a sheet-pan with parchment paper. Measure 1 tablespoon of the truffle filling and drop them onto the sheet-pan. Insert in the middle a Spicy Hot Pecan. Refrigerate them for 30 minutes until firm and then roll them into balls. Refrigerate them again for 15 minutes more.
Combine the chocolate chips and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet. Dust cayenne pepper on top before the chocolate sets up. Store the truffles in an airtight container.