Claws and nougat and chocolate rocks made at home with love. That's what I bring you today.

And we have spent the afternoon preparing these delicacies that will be part of the gifts that I prepare to give these holidays.

Many years ago I decided that is gifts would be much more than a gift with ticket to be able to return it. And every year I give three gifts to each:

  • something the person needs
  • something you don't need but that makes you very excited, I mean a whim that in the end is what it's all about for me,
  • and something I do with my handyman and little money

Today's options are some of my options for this year and next week we'll complete them.

Javi wants this year to be the gifts we bring to the teachers of the school. Not that you have to make gifts but I have always liked to have a close attention A way to thank them for their affection, their attention and above all their patience.

And they're going to serve you to give to your family, your friends, the nice girl from the hairdresser or that office roommate who always has a smile for you.

Here I leave the recipes so you can prepare them at home.


For clawed almonds:

  • 500g almonds with skin - it's important that they have skin and aren't toasted
  • 230g sugar
  • 1 teaspoon pure vanilla extract
  • 175ml water

For the chocolate rocks

  • 300 g dark chocolate
  • 1 tablespoon of coconut oil
  • 50g Jijona nougat
  • 50g hazelnuts
  • 50 g walnuts
  • 50g inflated rice
  • 50g pistachios


For the clawed almonds, we prepare a baking tray with a baking paper. Book.

In a large frying pan we put all the ingredients of the claws and cook over medium high heat by moving with a wooden spoon all the time.

When the water evaporates the almonds will start to grab and put on browns. At that moment we lower the heat to prevent the sugar from burning and let caramelize without shering to move.

When the almonds come up bright again, we turn them over on the baking sheet and with a spoon, separate them well before they cool down. Let the tray cool completely.

We fill a few jars that we will decorate with paper and some laces.

For the chocolate rocks, chop the chocolate with a knife and put it in a bowl. We put 30 seconds in the mic and without taking it out, then another 30 seconds.

Remove and add the crumbled nougat and return another 30 seconds. At this point the chocolate will be almost melted. We pull out and with the help of a spatula we move it until all the chocolate is melted and the creamy nougat almost melted in it.

Add the coconut oil and move. With the heat it will finish melting, but if it didn't, we put 30 more seconds back in the microwave.

Add the pistachios, walnuts and hazelnuts and move well. By now the chocolate will no longer be hot, just tempered and if we stick our finger will not burn us. If you do, we have to let it temper a little more before adding the puffed rice as otherwise the rice will lose its crunchy texture.

When all the ingredients are incorporated, with the help of a spoon, we form the rocks on the baking sheet. When we have them all ready, we pass them to the fridge.

When the chocolate has hardened, you can leave them out of the fridge and put them in boxes or glass jars.

Tips and Tricks

  • You can make claws with your favorite dried fruits: nines, hazelnuts, peanuts...
  • Make a label by hand
  • Preparation time: 30 minutes
  • Difficulty: easy
  • Rations: 3 almond jars and 3 boxes of rocks

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