Candied Cacao Nibs
A sweet and crunchy chocolate treat, these candied cacao nibs are roasted cocoa beans coated in caramelized sugar.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Line a baking sheet with greased foil.
-
Combine sugar, water, and corn syrup in a saucepan and stir until moistened.
-
Heat over medium, stirring until sugar dissolves, brushing down pan sides with a wet pastry brush.
-
Once boiling, insert a candy thermometer and cook without stirring until the syrup reaches 330 F (165 C) and is medium amber.
-
Remove from heat, then stir in cacao nibs until coated, followed by the butter.
-
Scrape onto the prepared baking sheet, spread into a thin layer, and cool completely at room temperature until hard.
-
Break or chop into pieces and store in an airtight container for up to two weeks.