Remove biscuits from can and cut into quarters. Roll each quarter into a small ball and set aside.

In a microwave safe bowl add chocolate and 1 tbsp canola oil. Mix well and microwave at 15 to 20 second intervals until chocolate is completely melted.

In another bowl or paper plate, add crushed hazelnuts. Set aside.

Layer a paper plate (or a regular plate ) with paper towels, set aside.

In a large skillet, add enough canola oil for frying your biscuits about 2 to 3 inches worth.

Over medium high heat, fry each of the dough balls until lightly golden brown in color. Drain on paper towels.

Once cooled, dip one end of the biscuit ball into the chocolate to resemble a "cap" of the acorn. Shake off any excess chocolate and roll it in the crushed hazelnuts.

Insert one half of a pretzel stick into the dipped chocolate end for the acorn "stem". Transfer these to a parchment paper lined cookie sheet and refrigerate long enough for the chocolate to set or until ready to use. Store in an airtight container.