INGREDIENTS

100 gr sugar
140 gr hazelnuts
140 gr almonds
270 gr dark chocolate
40 gr butter
40 gr white chocolate (optionally)

INSTRUCTIONS

1.Line a baking sheet with parchment paper and set aside. Place nuts in a skillet over medium-high heat. Stir constantly for 5 minutes. Add sugar and continue stirring until completely melted.
2.Remove pan from heat once the nuts are fully covered with melted sugar. Pour mixture onto the parchment paper and quickly spread out as much as possible using a spatula.
3.Let mixture cool completely and then break with your hand to smaller or bigger pieces.
4.Place in a bowl and set aside.
5.Place a medium sauce pan on the stove as to form the base of your double boiler.
6.Place a smaller pan or mixing bowl on top so most of the steam is trapped between them. Use containers that do not fit perfectly together, so steam can escape through the gap between them.
7.Fill the larger pan with water, making sure that there is plenty of space between the water and the smaller container.
8.Place the larger pot on the stove and heat until boiling. Reduce heat to medium-low until the water reaches a steady simmer.
9.Place chocolate in the smaller container, then place the container over the simmering pot and stir chocolate. Set aside.
10.Add butter to the melted chocolate and stir until fully combined.
11.Add chocolate to the caramelized nuts and stir until completely covered.
12.Cover a baking sheet with parchment paper. Using a table spoon, take part of the mixture and put it on the baking sheet.
13.Let it cool. For faster results, you can put clusters in the fridge.
14.If you like, you can spread some melted white chocolate on top; otherwise you skip through this step.
15.Keep them in an airtight container in the fridge.

Note

You can replace butter with coconut oil.

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