Caramelized nuts are one of the things I tend to step away from after making it. It is THAT dangerous from me, because once I try one – I won’t be able to stop eating.
These caramel chocolate barks are super addictive, and if you like peanuts, caramel and chocolate – be careful! It’s the kind of treat you should make to someone you love, have it nicely wrapped and sent away 😉
Photo: Natalie Levin
Nutty Caramel Chocolate Barks
Based on a recipe by Christophe Michalak as was published in Paris Chez Sharon, with a few changes and adjustments
For caramelized peanuts and cashews:
- 200 grams (1 cup) sugar
- 45 ml. (3 tbsp.) water
- 60 grams (3 tbsp.) honey
- 5 grams (1 tsp.) Atlantic sea salt, ground
- 2 grams (1/2 tsp.) baking powder
- 180 grams roasted peanuts
- 180 grams roasted cashews
- 25 grams soft butter
For chocolate coating:
- 300 grams dark chocolate
- In a large skillet put sugar, water, honey and salt and cook until caramelized. If you have a sugar thermometer is should reach 180c degrees.
- When the caramel is ready add in baking powder, peanuts and cashews and stir well until nuts are coated with caramel.
- Remove from heat, add the butter and stir until melted.
- Pour the mixture on parchment paper and place another parchment paper on top. Using a heavy rolling pin, roll out to about 1-2 cm thick layer.
- Let cool at room temperature until completely set.
- Use a long knife and cut into small pieces.
- Coating: temper the chocolate.
- Dip the pieces of caramelized nuts in chocolate and place on a tray lined with baking paper to solidify.
- Store at room temperature in a sealed box (in summer it is better to keep in a zip lock bag in the freezer).
- You can use any type of nuts who like.
- Instead of dark chocolate you can use milk or white chocolate.
- Instead of honey you can use maple syrup.
Photo: Natalie Levin