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3-1/3 cups sugar
1-1/3 cup heavy cream
4 tbsps butter
16 oz good dark chocolate chopped
1 cup macadamia nuts (or nuts of your choice)
1 tbsp bourbon
Spray a 9″ square pan with cooking spray, line with plastic and spray again.
In a saucepan, put sugar, and butter and heavy cream. Heat till 230 degrees.
Remove from heat and put in chocolate. Whisk until all the chocolate is melted.
Add in the bourbon and then the nuts and mix well.
Pour into prepared pan. Refrigerate for 2+ hours. Cut in squares and enjoy!
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12 oz. (2 cups) chopped white chocolate or bits
1/2 cup dried cranberries
1/2 cup chopped pistachios
1/4 cup candied orange peel – optional
Melt the chocolate over simmering water. Drop by generous teaspoonfuls onto a silpat lined or buttered baking sheet.
Immediately put some cranberries, pistachios and peel on top. Gently pat down to adhere.
Let completely set – can do in the refrigerator or at room temp.
Store in an airtight container at room temp for about 10 days or freeze in a well sealed container up to 2 months.