Friday, February 27, 2009

Chocolate Almond Crunch

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cluster 1

I found the perfect sweet treat for a movie night. It's these little chocolate clusters. They are so crunchy and easy to eat, perfect after a bowl of popcorn while watching your favourite movie at home. What's fun about this recipe is what makes the chocolate balls crunchy: fried egg noodles. That's right, the type you use in soups and Chinese Lo Mein. Perhaps it's not a new idea, but for me it is. I saw it while flipping through a cookbook about noodles the other day at the local library. I don't remember the book name, neither the recipe itself, I just remember that it used fried egg noodles to add crunchiness to the chocolate.  And I loved the idea!

This is my attempt on recreating it. As I said, it feels perfect for movie night, but I am sure they would be a welcome snack at anytime of the day or occasion. The good thing is that once prepared, the chocolate crunches stay in the fridge and can be served anytime.

This sweet treat didn't take more than 15 minutes to make and it takes only about 10 minutes to chill in the fridge. How easy is that?


Chocolate Almond Crunch Recipe:

makes about 20 balls


You will need: (the measures on this recipe are pretty loose)

3 oz of egg noodles

oil for frying

10 oz of chocolate (any type you want to, I made some with white and some with milk chocolate)

1 teaspoon of vanilla extract

1 cup of golden raisins

1/2 cup of sliced almonds


Fry the noodles in hot oil (about 375 F) for 1 minute, be careful not to burn it. Transfer to a bowl, and let it cool. Once cooled, break it up with your hands.

Melt the chocolate using a double boiler, once melted,add vanilla and stir. Add the broken noodles, raisins and almonds. Mix well with a spoon or spatula until it is evenly incorporated.

Drop spoonfuls of the chocolate mixture into a baking sheet lined with wax paper. Chill in the fridge until set and ready to serve.


This is my entry for this month's Weekend Wokking, an event created by Wandering Chopsticks featuring a different secret ingredient every month. This month's host is Blazing Hot Wok and the secret ingredient is almond.




Not Another Omnivore said...

Whew! I love your blog and these look fantastic!


Dee said...

Very interesting idea! I'm all about textures and I love crunchy things. These may be in my future :-)

Anonymous said...

This looks wonderful. I've never heard the idea of using fried noodles to add crunch, but I guess it does make sense.

test it comm said...

Those look good! I like that you made some with white chocolate.

Pearl said...

Wow! You are so talented! Do you mind if I add you to my blogroll? I love your blog

Jennifer said...

Girl those are amazing!!! So cute and simple!

Wandering Chopsticks said...

I've never thought of coating crunchy noodles with chocolate. Although I do like snacking on them. :)

I don't know if mine would even last long enough to put in the fridge. I'd keep munching and munching...

Anonymous said...

Love the chocolate treats ... Love the photos too.

Unknown said...

My mom always made these when we were younger. Only she used the pre-fried noodles you buy at the store (we always called them crunchy noodles) and Hersey's almond bars. Those were the only two ingredients so they were super simple but they never lasted long. I still have friends that remember them and request them to this day.

Unknown said...

Oh, and we called them haystacks since they looked like, well, mini-haystacks!

Rita said...

Naomi- thank you

Darlene - if you like crunchy things you'll love this one.

Fearless Kitchen - we learn something new everyday, don't we?

Kevin - Thanks, I love white chocolate

Pearl - thank you so much! You are welcome to add Pink Bites to your blogroll, of course.

Jennifer - thanks a lot girlfriend!

WC - I enjoy having them with a cup of tea in the afternoon.

chuck - thank you very much

Erin - tha's so cool to know you used to have those, the name is very appropriate...

aleta meadowlark said...

Oh I love the idea.

I'm sure there are a ton of ways to use this idea, but keeping it seasonal, you could make little white chocolate "nests" with those pastel egg candies in them for Easter, no?

Anonymous said...

We used to have these when I was a kid. Called them haystacks. I still make them but use 1 package of original Fiber One cereal (2 pkgs in box) High fiber and low calories. Just melt the chocolate and stir in the other ingredients. No frying needed. Yummy

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