Caramel Nougat Nuts

Name: Caramel Nougat Nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 56
Ingredients: 150 g Sugar; 1 g (25 g) Tbsp. liquid honey; 125 g Whipped cream; 1 tablespoon (15 g) Butter; 200 g Nougat aux noix, ferme; 56 unsalted macadamia nuts or almond kernels; 50 g white couverture; 7-10 Tbsp aluminium foil, oil, 2 freezer bags; 56 Chocolate sleeves

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 56

150 g Sugar
1 g (25 g) Tbsp. liquid honey
125 g Whipped cream
1 tablespoon (15 g) Butter
200 g Nougat aux noix, ferme
56 unsalted macadamia nuts or almond kernels
50 g white couverture
7-10 Tbsp aluminium foil, oil, 2 freezer bags
56 Chocolate sleeves

Directions

1
Line a bowl with aluminium foil, oil the foil. Bring sugar, honey and 3 tablespoons of water to the boil, stir and boil for 2-3 minutes until bubbly
2
Heat the cream, add the caramel mass and stir for about 10 minutes until the mass is thick. Stir in butter briefly. Pour caramel cream into the prepared bowl. Let it almost cool down
3
Fill the cream with 2 teaspoons into the half bowls (well half full). Cool for about 30 minutes
4
Melt the nougat in a hot water bath. Pour into a freezer bag, cut off a small corner. Fill half shells with it. Decorate with nuts. Chill briefly
5
Chop white couverture and melt in a water bath. Pour into a freezer bag, cut off a small corner. Decorate the chocolates with strips. Leave to dry. Store in a cool place