Chocolate Caramel Nuts

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 25
  • 250 g Pecan kernels
  • 300 g soft caramel sweets (e.g. cream moo-moo)
  • 100 g Whipped cream
  • 200 g Milk couverture
  • baking paper

Directions

  1. 1

    Roast the nuts in a pan without fat at medium heat while turning and remove. Finely chop the sweets. Heat the cream in a saucepan, melt the sweets in it while stirring, bring to the boil and simmer at low to medium heat for 3-4 minutes, stirring several times.

  2. 2

    Line a baking tray or tray with baking paper and place about 25 small heaps of nuts on top. Spread the caramel evenly with a spoon and let it dry for about 1 hour.

  3. 3

    Coarsely chop the chocolate coating and melt in a hot water bath. Take out and let it cool down a little, the couverture should get a little tighter. Then spread it on the caramel-nut-bunch. Leave to dry.

Nutrition Facts

KCAL
180 kcal
CARBS
14 g
FATS
12 g
PROTEINS
2 g