150 g of blanched nuts (1 1/4 cup)
150 g of confectioner's sugar (1 cup + 1 1/2 tablespoon)
150 g of semi-sweet chocolate, grated (1 1/3 cup)
2 eggs
68 halves of nuts (270 g)
Caramel sauce:
2 cups of confectioner's sugar
1/2 cup of water
1 tablespoon of vinegar (15 ml)
150 g of blanched nuts (1 1/4 cup)
150 g of confectioner's sugar (1 cup + 1 1/2 tablespoon)
150 g of semi-sweet chocolate, grated (1 1/3 cup)
2 eggs
68 halves of nuts (270 g)
Caramel sauce:
2 cups of confectioner's sugar
1/2 cup of water
1 tablespoon of vinegar (15 ml)
To prepare the dough, mix together the blanched nuts, confectioner's sugar, chocolate, and eggs
Press a small portion of the dough (about 1 tablespoon) between two halves of nuts and let it dry for about 2 hours
Prepare the caramel sauce: Bring the confectioner's sugar, water, and vinegar to a boil over medium heat
Stir constantly until the sugar dissolves, then reduce heat to low and cook without stirring until the caramel reaches the desired consistency
Douse the flames
Dip each nut into the caramel sauce
Place each nut on a wire rack to allow the caramel to harden
When the caramel from the pan starts to thicken and harden, return it to low heat
Prepare 136 units.
