Guest guest Posted February 9, 2004 Report Share Posted February 9, 2004 I have had to give up any kind of chocolate, not only because of the dairy but because I am very allergic to Cocoa. So I found some recipes on making Carob candy. It does not talk about using nuts, but I love almond chocolate bars. Does anyone know if I need to blanche the almonds and take the skins off before I add them to my candy? Or can I leave the skins on? Thanks for your help. If the candy turns out good, I will post the recipe. Amy Lovelace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2004 Report Share Posted February 9, 2004 Hi Amy, I did a quick search on the net and found some sites recommending blanching, removing the skins and then toasting (either in a skillet over medium heat until they are golden brown [a few minutes] or in a shallow pan in a 350F oven until golden). Homemade carob can be a little sugary but my kids love it. Nuts work really well in carob (I put hazelnuts in easter bunnies last year). Coconut and honeycomb can apparently be used as well. Kim, Australia. , Amy Lovelace <loveamy@c...> wrote: > I have had to give up any kind of chocolate, not only because of the > dairy but because I am very allergic to Cocoa. > > So I found some recipes on making Carob candy. It does not talk about > using nuts, but I love almond chocolate bars. Does anyone know if I > need to blanche the almonds and take the skins off before I add them to > my candy? Or can I leave the skins on? > > Thanks for your help. If the candy turns out good, I will post the recipe. > > > Amy Lovelace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2004 Report Share Posted February 9, 2004 Thank you Kim, I do not know why it did not dawn on me to just do a search. Thanks for the information. Amy Lovelace Kim wrote: >Hi Amy, > >I did a quick search on the net and found some sites recommending >blanching, removing the skins and then toasting (either in a skillet >over medium heat until they are golden brown [a few minutes] or in a >shallow pan in a 350F oven until golden). >Homemade carob can be a little sugary but my kids love it. Nuts work >really well in carob (I put hazelnuts in easter bunnies last year). >Coconut and honeycomb can apparently be used as well. > >Kim, Australia. > > > > > Quote Link to comment Share on other sites More sharing options...
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