Candied roasted nuts in chocolate
A nice, crisp, covered in delicious dark chocolate with pieces of walnut, enveloped in a transparent golden caramel – a traditional roasted nuts!
- Sugar – 200g
- Water – 100 mL
- Lemon juice – 18 ml
- Walnuts – 200 g
- Soda – 6 g
- Dark chocolate – 200 g
Nuts fry in a dry, well-heated frying pan over medium heat for 15-20 minutes, so they do not have the taste of dampness. During frying stir every 2-3 minutes, so that they are not burnt. Ready-nuts remove from heat, remove the husk and is detailed with a knife. Again, send to the pan and heat.
Tip: add in warm caramel nuts, that it is not quickly cooled and immediately thickens.
Caramel. In a saucepan, pour water, add sugar. As soon as the syrup starts to boil, add the lemon juice and baking soda. Cook for 5 to 10 minutes on medium heat, cover with lid 3-4 times to condensation. Properly cooked caramel transparent, golden brown.
Tip: lemon juice makes syrup sugar while cooking, roasted nuts and soda do not too hard.
Saucepan with caramel dip for a few seconds in cold water to stop the cooking process and vsypte warm nuts.
Parchment grease with vegetable oil, put roasted nuts and smooth. Leave to cool at room temperature.
Chocolate glaze. Break chocolate into pieces and melt on a steam bath. To the chocolate thickens too fast, leave it on a steam bath.
Frozen roasted nuts, cut into cubes. Dip each slice in chocolate and place on parchment, cool.