CARAMEL NUT CHOCOLATES

MAKES 32 PREP + COOK 55 MINS + COOLING + REFRIGERATION

✦ 60g butter ✦ ½ cup caster sugar ✦ 1 tbsp golden syrup or treacle ✦ ¾ cup sweetened condensed milk ✦ ½ tsp vanilla extract ✦ ½ cup unsalted peanuts, chopped ✦ ¼ cup ground hazelnuts or almonds ✦ 100g dark chocolate, coarsely chopped ✦ 1 tsp vegetable oil ✦ 50g dark chocolate, extra, melted

1 Stir butter, sugar and syrup in a small saucepan over low heat until sugar dissolves. Stir in condensed milk. Bring to boil. Reduce heat. Cook, stirring, 6 mins until mixture turns a caramel colour. Remove from heat. Stir in vanilla and nuts. Transfer mixture to a medium heatproof bowl. Leave to cool 10 mins.

2 Roll rounded teaspoons of cooled mixture into balls. Place on trays lined with baking paper. Refrigerate until firm.

3 Place chocolate and oil in a medium heatproof bowl over a medium saucepan of simmering water (don’t let water touch base of bowl). Stir until smooth. Dip balls in chocolate mixture, using a fork or skewer. Lift balls from chocolate. Allow excess chocolate to drip away. Place on lined trays. Refrigerate until set.

4 Drizzle extra melted chocolate over balls. Chill until set.