Rochers Nut Clusters

Ingredients

2 cups whole almonds, freshly toasted
½ cup amaretto liqueur
2 cups toasted whole peanuts
16 ounces dark chocolate,melted and tempered
20 whole almonds for topping (optional)
20 whole peanuts for topping (optional)




Method

1. Line two baking sheets with parchment paper. While they’re still
warm from toasting, soak the almonds in the amaretto in a small
bowl, tossing occasionally. After 1 hour, strain out the amaretto.
Dry the bowl and return the almonds to it.

2. Place the peanuts in a second small bowl. Pour half the melted
chocolate into the bowl with the almonds and the other half into the
bowl with the peanuts. Mix quickly to coat the nuts evenly.

3. Spoon clusters onto the baking sheet 1½–2 inches apart, then spoon
the remaining melted chocolate over the clusters. Top each piece
with whole nuts. Allow the clusters to fully set at room temperature
for 1 hour or in the refrigerator for 30 minutes. Place in an airtight
container with waxed paper between the layers and store in a dry,
cool place or the refrigerator for up to 1 month.