Nut Clusters (Jacques Torres)

Prep Time: 20 Minutes

Cook Time: 105 Minutes

Ready In: 125 Minutes

Servings: 2

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

Directions:

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.

By RecipeOfHealth.com