There’s always something fun cooking with this crazy group of bloggers I hang out with. This month we’re challenging ourselves with Halloween candy. That could be taken two different directions – a recipe made with Halloween candy OR homemade Halloween candy. I opted for making my own, because…well…what’s creepier than eating eyeballs?
These are so simple. A softened caramel is wrapped around a macadamia nut (you could use hazelnuts if you prefer) and then dipped in dark chocolate and white chocolate. A touch of red food coloring for blood vessels, and they’re ready to pile in a bowl for brave souls to grab.
This recipe gives you more than enough chocolate for dipping, because the chocolate needs to be deep enough for smooth results. If it thickens as you work, simply microwave it for 10 seconds and stir.
|Macadamia Nut Eyeballs
- 12 macadamia nuts
- 12 caramels
- 12 ounces dark chocolate (chips are okay)
- 12 ounces white chocolate
- 12 dark brown mini M&Ms, or chocolate chips
- red food coloring for adding blood vessels to finished eyeballs
- Place 4 unwrapped caramels at a time on a small plate and microwave for 10 seconds to soften.
- Wrap one softened caramel at a time around a macadamia nut and roll in your hands to smooth into a round ball. Repeat until all nuts are covered.
- In a small bowl or a coffee mug (make sure the container is completely dry), melt the dark chocolate. Place in the microwave for 30 seconds. Stir thoroughly. Repeat at 15 second intervals until chocolate is thoroughly melted. You may thin the chocolate by adding 1 teaspoon of shortening if desired.
- Line a baking sheet with waxed paper.
- Using a fork or a special chocolate dipping tool, dip each ball in the chocolate. Tap well on the side of the bowl to remove excess chocolate and slide the ball onto the waxed paper. A toothpick can be useful to help slide the ball from the fork.
- Add a dark brown mini M&M or chocolate chip (pointy side down) to the top of each ball for a "pupil". For a really creepy look, use a red mini M&M.
- When all of the balls have been coated, move the baking sheet to the refrigerator for 20 minutes, or until the chocolate is firm.
- Melt the white chocolate in a clean, dry bowl or mug using the same method for melting the dark chocolate. Stir until just barely warm; if it is too warm it will melt the dark chocolate when dipping.
- Using a fork or chocolate dipper, dip each ball quickly in the white chocolate, almost to the top. This will leave a dark "iris" and the M&M "pupil" showing. Tap well and carefully slide the eyeball onto the baking sheet. Refrigerate until completely firm.
- With a toothpick dipped in red food coloring, make thin lines on the white part of the eyeball, creating blood vessels. Allow the food coloring to dry before serving.
NOTE: I have issues with dipping, lacking the coordination to do it without a great deal of sighing and swearing. So…instead of putting the M&M on the chocolate when it’s warm, I used a toothpick stuck where the “pupil” would eventually go to help guide the ball in and out of the white chocolate, a two-handed method. Then, once the completed eyeball was firm, I used a small paring knife to carve out a spot for the M&M. So…in case you don’t have the dipping knack either, that’s an alternate method. Just sayin’.
These little guys are awfully good. Certainly much better than they look! As long as you’re going to the trouble of making them, I’d make as many as you have the patience for. Trust me – they disappear quickly!
Here are the other fun Halloween candy recipes this group has created.