Ingredients

• 1-ounce (30 grams) corn syrup
• 2.5 ounces (70 grams) sugar
• 1-ounce (30 grams) water
• 2 pounds assorted whole roasted nuts, unsalted
• 1-ounce (30 grams) butter
• 1-ounce (30 grams) cocoa butter
• 7.4 ounces (210 grams) sugar
• 4 ounces (120 grams) corn syrup
• 3 ounces (90 grams) Caramel Mou
• 10.5 ounces (302 grams) cream
• 1 vanilla bean
• 1-ounce (30 grams) butter
• 1/2 tablespoon (6 grams) salt
• 1/2 tablespoon (6 grams) lemon juice
• 16 ounces bittersweet chocolate, tempered

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Instructions

1. Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
2. Place the roasted nuts on a silpat baking mat lined baking sheet.
3. Place the butter and cocoa butter in a large heat-proof mixing bowl.
4. Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
5. Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
6. Jacques’ tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.