Chocolate Covered Cherries With Nuts

• Condiments

  • 1 tsp Corn syrup

• Baking & Spices

  • 1 1/2 cup Powdered sugar
  • 12 oz Semi-sweet chocolate

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Cashews

• Dairy

  • 2 tbsp Butter

• Desserts

  • 1 tbsp Liquid from maraschino cherry
  • 10 oz Maraschino cherries

• Other

  • ½ tsp Invertase

Found on athomewithmyhoney.com

Ingredients

• 10 oz Maraschino Cherries
• 2 tbsp softened Butter
• 1 tsp Corn Syrup
• 1 tbsp liquid from Maraschino Cherry
• ½ tsp Invertase
• 1½ cup Powdered Sugar
• 12 oz Semi Sweet Chocolate
• ½ cup almonds
• ½ cup cashews

Directions

• Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped. Set aside.
• Remove cherries from liquid and place on paper towel lined sheet to drain.
• Line a cookie sheet with parchment paper.
• Combine butter, corn syrup, 1 tablespoon of liquid from cherries and invertase.
• Stir until blended.
• Gradually add powdered sugar. Mixture should come together and not be too sticky.
• Form into ½″ balls and flatten. Place a drained cherry in the middle and wrap to completely cover cherry. Roll to round out ball. Return to prepared sheet.
• Place in freezer for at least 30 minutes.
• Melt chocolate by microwaving fo 45 seconds, stirring and repeating until smooth and melted.
• Add the pulsed nuts.
• Dip balls in chocolate with a fork, shaking off excess and return to prepared sheet.
• Refrigerate for 15 minutes to set chocolate.
• Use a knife to carefully trim excess chocolate from candies.
• Place in sealed container and allow to sit for a week or so for invertase to liquify sugar.