- 1 1/2 cups + 5 tablespoons [375 g] sugar
- 1/2 cup [125 mL] water
- 30 pecans and/or walnuts, halved
- 2 ounces [60 g] dark chocolate pieces
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- Grease a cookie sheet.
- Into a small saucepan, heat together sugar and water, over low heat, until sugar is completely dissolved.
- Cook over medium heat until golden brown.
- While cooking, shake saucepan, do not stir caramel.
- Remove crystals all around the saucepan, using a brush, already dipped into hot water.
- Immediately transfer saucepan into a frypan, already filled with a little water.
- Simmer over low heat, so that caramel does not harden too fast.
- Dip 6 nuts into caramel.
- Do not stir or mix caramel.
- Coat nuts with caramel, stirring delicately; remove one nut at a time, using a small spoon.
- Transfer coated nuts onto greased cookie sheet.
- Leave to harden.
- Repeat with remaining nuts.
- Melt chocolate pieces into the top part of a double boiler; stir until smooth.
- Dip one end of each nut into melted chocolate.
- Arrange onto wax paper to harden.
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