Ingredients
- 340 grams white chocolate, 1 small bag (I use Nestle or Ghirardelli)
- 2 lbs Nut assortment, pecans, peanuts, cashews, almonds, hazelnuts, etc.
- 1/2 tsp cinnamon
- pinch of sea salt flakes
Method
- Preheat the oven to 240F (116C) and place the chocolate on a baking sheet (best on a silpat mat).340 grams white chocolate 1 small bag (I use Nestle or Ghirardelli)
- Bake the chocolate for 1 hour, removing from the oven every 10 minutes to scrape up all the chocolate and spread it back out. The chocolate may look like it's seizing but when you spread it back out on the sheet it will soften.
- Meanwhile, toss all your nuts and cinnamon in a bowl.2 lbs Nut assortment pecans, peanuts, cashews, almonds, hazelnuts, etc., 1/2 tsp cinnamon
- After about an hour, the chocolate will be a nice caramel color. Scrape and spread it on the board until it is all smooth and then pour it into a bowl.
- Place all the nuts on the silpat mat and pour the chocolate on top. Toss until they are evenly coated, top with a pinch of sea salt flakes and let them dry for a few minutes before devouring.pinch of sea salt flakes
- Store in an airtight container at room temperature for a few weeks.
Nutrition
Serving: 1gCalories: 373kcalCarbohydrates: 15gProtein: 12gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 25gCholesterol: 1mgSodium: 168mgFiber: 4gSugar: 5g