- 1/2 cup Sugar
- 2 tbsp Water
- 1 tbsp Allez Belgian Glucose Syrup – 7 Kilo Tub
- 1 cup República del Cacao Vinces Collection Center Ecuador Cocoa Nibs
- 1 tbsp Unsalted butter
- 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 cacao 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.