Caramel Nut Chocolates: For anyone who's nut for Chocolate and Caramel!

I don’t think that only a children will enjoy this kind of sweet, well, because I’m not a child and I still love it! But I have some warning this one is sweeeeeeeeeeeeeeet.

Anyway, you might want to ask, why I do something so sweet. I have to say that there are a lot of time in life that you may want to eat something so sweet and be happy with it, right?
And not all of the people are like me, who don’t like very sweet “sweet”, because my sister just fall in love with this little chocolate bonbons, ^^. I think that many people will love it too, because this kind of sweet remind us of the sweet childhood (hehe).
Anyway, I try my best to make it less sweet than the original version by adding more nut but if you add too much the bonbons will be hard to roll into a ball. For the outer, this one is easier than the tempering version but the down side is it’s must be store in the fridge to make it harden. After refrigerating, the chocolate will lose its shine, but it’s still delicious. (I left mine on the counter for overnight, it’s dry a bit but not hard enough to hold it without melting the chocolate).
So, it you want to make this sweet a bit harder but more beautiful, you can tempering the chocolate for coating it. But for me, having something delicious and easy (both to eat and to make, ^^) from time to time is great for me.

-Ready to serve-

Caramel Nut Chocolates

MAKES ABOUT 34

60g ………………………………………. butter

110g …………………………………….. caster sugar

1 tablespoon ………………………… golden syrup

250g ……………………………………. sweetened condensed milk

½ teaspoon …………………………. vanilla extract

100g ……………………………………. unsalted peanuts, chopped coarsely

25g ……………………………………… ground almonds

100g ……………………………………. dark chocolate, chopped

10g ……………………………………… solid white vegetable shortening

50g ……………………………………… dark chocolate, extra, melted

1 Combine butter, sugar and syrup in a saucepan; stir constantly over low heat until sugar is dissolved. Stir in condensed milk, bring to the boil, reduce heat, cook, stirring, for 6 minutes or until mixture turns a caramel colour.

Remove from heat. Stir in vanilla, peanuts and almonds; mix well. Transfer mixture to heatproof bowl; cool for 10 minutes.

2 Roll rounded teaspoons of mixture into balls. Refrigerate on a tray until firm.

3 Combine chocolate and shortening in top of double saucepan, stir over simmering water until melted. Dip balls in chocolate mixture using a fork, lift balls from chocolate, allow excess chocolate to drip away. Place on a tray lined with aluminum foil or baking paper. Refrigerate until chocolate is set.