John Myers
Contents
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Ingredients
- 150 g Cashew nuts
- 50 g Dried cranberries
- 250 g Brown sugar
- 30 g Butter
- 70 ml Cream
- Some neutral oil for a board
- 50 g Dark couverture
Instructions
- Finely chop the cashews and cranberries.
- In a large pan, slowly melt the sugar. Stir in butter and slowly add the cream, otherwise there will be lumps.
- Bring to the boil briefly and stir the chopped nuts and fruits evenly into this caramel mixture.
- Lightly oil a kitchen board and spread the nut mixture on it and smooth it out with a knife. Thickness approx. 0.5 cm. Before the plate has cooled down completely and becomes firm, cut squares or diamonds with a sharp knife.
- Slowly melt the couverture in the water bath, draw it into a syringe or cut a tiny corner from a freezer bag and pour in the chocolate. Garnish the nut parts with it.
Nutrition
Serving: 100gCalories: 394kcalCarbohydrates: 69.5gProtein: 2.2gFat: 11.6g
