Salted Caramel Chocolates with Nut Butter
- 100 g unsalted butter or coconut oil
- 100 g honey*
- 3 tablespoons nut butter or tahini
- 1/4 tsp fine sea salt
- 100 g fair trade 70% chocolate
- *Note: it is important to weigh the honey to have an equal weight to butter.
- Line a 10 x 20cm loaf tin with baking paper.
- Combine the butter / coconut oil, honey, nut butter and salt in a small saucepan and gently melt together over a low heat. Once melted, use a whisk to combine.
- Bring to a gentle boil, whisking constantly, until the caramel thickens and reaches ‘soft ball’ stage. Be patient, this can take some time and it is important to get the caramel to the right consistency.
- To test if it’s ready drop a small amount into a glass of ice-cold water. Scoop out the caramel ball from the water and squeeze between your fingers. It will be similar to the texture of putty, pliable and moldable, not soft and squishy. Pour into the lined loaf tin and leave to cool on a cake rack, and then transfer to the fridge to firm up.
- Once the caramel is set use a large sharp knife to cut evenly into 24 rectangles. Keep caramels cool in the fridge. Melt the chocolate in a bowl set over a pan of simmering water, then remove from heat and cool a little. Dip each caramel into the melted chocolate, turning to evenly coat. Arrange on a baking-paper lined tray. Set the chocolates in the fridge.
- Once set, wrap the chocolate caramels ‘lolly-style’ in shiny wrapping paper. The perfect edible Christmas gift for family and friends.
Today I share a recipe that featured in my Homegrown Kitchen 2015 Calendar*. You may remember the little stop-motion video my sister Ana and I made (above) of those decadent Salted Caramel Chocolates.
Find more holiday season & Christmas recipes here:
- FESTIVE PISTACHIO FIG & HONEY PANFORTE
- MINI PAVLOVAS w/ Vanilla Cashew Coconut Cream
- CHOCOLATE HAZELNUT TRUFFLES
- And these Salted Caramel Chocolates…
Happy holidays and see you in the New Year! Nicola
P.S. I have received a number of emails recently inquiring about a 2017 recipe calendar. Unfortunately, due to writing a new cookbook, I have put calendar production on hold this year. I hope to back into the swing of it again for 2018. Thanks for the interest in all that I do 🙂