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Categories:Viewed: 8 - Published at: 5 years ago
Ingredients
- 1/2 cup sugar
- 2 tablespoons water
- 1 cup roasted cashews
- 3 tablespoons sesame seeds
- 1 1/2 pounds bittersweet chocolate, tempered (see Note)
Method
- Line a small baking sheet with parchment paper.
- In a medium saucepan, cook the sugar with the water over moderate heat, stirring just until dissolved.
- Simmer undisturbed until a light amber caramel forms, about 5 minutes.
- Stir in the cashews and sesame seeds and cook for 1 minute; immediately pour the caramel onto the lined baking sheet and refrigerate until set, about 15 minutes.
- Chop the brittle into 1/2-inch pieces.
- Pour the tempered chocolate into molds, filling them about halfway.
- Sprinkle the brittle on top and refrigerate until set, about 15 minutes.
- Unmold the chocolates and store at room temperature for up to 2 weeks.
