No, not the hard brown acorns you find all over your yard — you know — the kind squirrels go to battle over.
No, definitely not those kind of acorns. I’m talking about these kind of acorns …
… homemade edible acorns!
With four simple ingredients, you too can make these adorable edible acorns. Not only are they a whimsical snack — chock full of nutty, chocolately goodness — they’re also a great way to jazz up your desserts for Thanksgiving! Top a slice of pecan or pumpkin pie with some whipped cream, add an edible acorn, and you’re guests will think you’re the next Martha Stewart. That is if Martha wasn’t a perfectionist and didn’t care that her acorns were more “rustic” than perfect.
Seriously friends, these edible acorns couldn’t be easier to make … and as long as an adult supervises (especially the microwaving part!), they’re a great Thanksgiving Day project for kids too!
- 60 pecan halves
- 2 dark chocolate baking squares
- 3 white chocolate baking squares
- 1/4 cup assorted nuts, chopped finely
1. Preheat oven to 350°F.
2. Place pecan halves on a baking sheet; toast in oven for 5 to 10 minutes or until fragrant. Remove from oven, and allow to cool.
3. When pecans are cool, place the dark chocolate squares in a small microwave-safe bowl. Microwave at 50% power in 20 second intervals, stirring between each interval. Stop cooking when most, but not all, of the chocolate has melted. Remove the bowl from the microwave, and stir until the last of the chocolate has melted.
4. Place a small amount of melted dark chocolate on one pecan half. Top with a second pecan half; press together, then set aside on a parchment-paper lined baking sheet. Continue until you have 30 “pecan pairs.” Refrigerate for 10 to 15 minutes to allow the chocolate to set.
5. Remove the pecan pairs from the fridge and set aside. Place the white chocolate squares in another small microwave-safe bowl. Melt white chocolate as directed in step 3 above.
6. Place the chopped nuts in small bowl. Dip one end of each pecan pair into the melted white chocolate, and then dip into the chopped nuts. Set aside on your parchment-paper lined baking sheet. Repeat with all 30 pecan pairs. Refrigerate for another 10 to 15 minutes to allow the chocolate to set.
NOTES: Check the pecans frequently during the toasting process; they can burn easily. Also, I suggest “pairing up” the pecan halves and placing them next to each other on the baking sheet before toasting; it will be a time saver later on. Oh, microwave ovens vary so exact melting times for the chocolate cannot be recommended; use your judgement based on your knowledge of your microwave. Finally, I used a combination of chopped peanuts, almonds, and walnuts for my nut topping, but you can use any nut — or any combination of nuts — that you like!