Prep 0 mins
Cook 0 mins
- 1 cup unsalted peanuts
- 1 1⁄2 cups granulated sugar
- 1⁄4 teaspoon cream of tartar
- 1⁄4 cup water
- 1⁄2 ounce unsweetened chocolate, chopped into 1/4-inch pieces
- 12 ounces semisweet chocolate, chopped into 1/4-inch pieces
- Preheat the oven to 325 degrees.
- Toast the peanuts on a baking sheet in the preheated oven for 1 minute. Cool to room temperature. Process the peanuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
- Set aside.Heat the sugar, cream of tartar and water in a 1 1/2-quart saucep an over medium-high heat. When hot, stir with a whisk to dissolve the sugar.
- Bring to a boil.
- Boil the mixture, stirring often, for 8 to 10 minutes, until the mixture takes on a light honey color.
- Remove the pan from the heat. Add the unsweetened chocolate, and stir gently (and carefully, this is very hot stuff)to incorporate.One at a time, dip 1-inch of one end of each popsicle stick into the hot sugar mixture. Divide the dipped stick onto 4 nonstick baking sheets, leaving lots of space between sticks.
- Use a metal spoon to stir the mixture for 3 to 4 minutes, until it begins to get very syrupy in texture (even though I said texture, that doesn't mean you can touch, it's still too hot to handle at this point). Pour a full tablespoon of the sugar mixture over the dipped ends of each stick, allowing the mixture to flow into a round lollipop like shape.Allow the chocolate lollipops (that's right, they're not lollipaloozas yet) to harden at room temperature. Heat 1-inch of water in the bo ttom half of a double boiler over medium heat.With the heat on, place the semisweet chocolate in the top half of the double boiler.
- Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes.
- transfer the melted chocolate to a 1-quart bowl.Place the chopped peanuts on a baking sheet. Grasp (or perhaps you would prefer to hold) a chocolate lollipop by the stick end and dip the hardened sugar end into the chocolate to completely cover.
- Allow excess chocolate to drip off before sprinkling chopped peanuts on both sides to cover the chocolate. Place the lollipalooza on a baking sheet. Repeat with remaining lollipaloozas.
- Refrigerate to harden the chocolate. Store in a tightly sealed plastic container in the refrigerator until ready to serve.