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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.
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When the caramel is ready add in baking powder, peanuts and cashews and stir well until nuts are coated with caramel.
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Remove from heat, add the butter and stir until melted.
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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.
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Let cool at room temperature until completely set.
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Use a long knife and cut into small pieces.
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Coating: temper the chocolate.
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Dip the pieces of caramelized nuts in chocolate and place on a tray lined with baking paper to solidify.
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Store at room temperature in a sealed box (in summer it is better to keep in a zip lock bag in the freezer).