Cooking with Chocolate...Chocolate Nut Clusters



Here’s a favorite from the 1934 Hershey's Cook Book.  We like salted peanuts best, but you can use whatever nuts you have on hand or even miniature marshmallows.  I’m giving this recipe with the original directions.  
Don’t use butter for the shortening, as it has too much water content and will make your chocolate seize up.  If you don't have a double boiler, use a heatproof bowl over a saucepan of water...don't let the water touch the top pan or bowl.  This is a very easy, delicious candy recipe.   
Chocolate Nut Clusters  
1 cup (5 ¾ ounce) Hershey’s Milk Chocolate Chips 
1 teaspoon Shortening 
½ cup Nuts:  Choose cashews, peanuts, pecan halves, English walnut halves or miniature marshmallows    
Pick over the nutmeats.  
Melt the chocolate pieces with the shortening in top of a double boiler over hot, not boiling water  
Throw in half a cupful of nuts (one kind at a time) and stir around in the melted chocolate.  Take out the nuts with a fork (or a couple of teaspoons)  and place in little piles on a waxed paper covered cookie sheet. 
Refrigerate until set.

Here's a link to a PDF download of the cookbook:
1934 Hersheys Cook Book

Image result for 1934 hershey's cookbook


3 comments:

  1. My husband loves chocolate and nuts together.

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  2. I think salty peanuts would be my choice as well - a nice contrast to the sweet, creamy chocolate. What a pretty dish = perfect for candy! And thank you for sharing the pdf cookbook!

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    Replies
    1. THe dish was our grandmothers...glad you like the cookbook too.

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