Caramel Nougat Nuts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line a bowl with aluminium foil and brush it with oil. Bring sugar, honey and 3 tablespoons of water to the boil, stir and let it boil for 2-3 minutes while it is still bubbling. Remove from the stove. Bring cream to the boil in a high pot, add caramel mass and cook while stirring for about 10 minutes until the mass is brown and thick. Stir in butter briefly and put the caramel cream in the prepared bowl.

2. 2

   Let the caramel almost cool down and fill it with 2 teaspoons well half-full into the nut half-shells. Place in a cool place for about 30 minutes. Meanwhile melt the nougat in a hot water bath. Put them into a freezer bag, cut off one corner (not too big) and fill the nut halves with the nougat mixture. Decorate with macadamia nuts and refrigerate briefly. Roughly chop the white couverture and melt it on a hot water bath. Put them in a small freezer bag, cut off a small corner and decorate the nuts with fine chocolate strips. Allow to dry and place in chocolate cuffs. Keep in a cool place until consumed.

3. 3

   Decorate with macadamia nuts and refrigerate briefly. Roughly chop the white couverture and melt it on a hot water bath. Put them in a small freezer bag, cut off a small corner and decorate the nuts with fine chocolate strips. Allow to dry and place in chocolate cuffs. Keep in a cool place until consumed. Results in about 56 pieces

Nutrition Facts

KCAL
60 kcal

CARBS
7 g

FATS
4 g

PROTEINS
1 g