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Christmas Lollipops

  • Yield: 3 dozen


  • 1 pound white chocolate, broken into small pieces
  • 1/4 cup finely chopped walnuts
  • 1 teaspoon unsalted butter
  • 36 candy stick molds
  • 36 swizzle sticks (or candy sticks)


  • Combine the chocolate and nuts in a stainless-steel bowl set over a pan of simmering water. Stir the mixture with a wooden spoon until the chocolate melts and is creamy and smooth. Add the butter and stir to melt.
  • Spoon about 1 tablespoon of the mixture into the molds fitted with the sticks. Smooth out the top of each candy with a thin knife. Chill until the candy sets, 2 to 3 hours.
  • Remove the candy from the molds and store in layers of parchment or waxed paper in an airtight container. Will keep for up to 2 weeks.