Equipment
- Baking Sheet
- Nonstick Cooking Spray
- Utensils
- Pastry Brush
- Candy Thermometer
- Saucepan
Ingredients
- 1/2 cup Granulated Sugar
- 2 tbsp Water
- 1 tbsp Allez Belgian Glucose Syrup
- 1 cup Guittard Cocoa Nibs
- 1 tbsp Unsalted Butter
Instructions
- Place the pan over medium heat, and continue to stir as the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals.
- Remove the pan from the heat and stir in the 1 cup Guittard Cocoa Nibs. Once they're coated with the caramel, add the butter and stir it in as well. The butter will help the cacao nibs separate a little bit and will make the mixture easier to spread.