CHOCOLATE-COVERED ALMONDS AND HAZELNUTS

• 1 1/2 tbsp. (20 g) sugar
• 2 tsp. (10 ml) water
• 1 cup (125 g) almonds and hazelnuts
• 1 tsp. (5 g) unsalted butter
• 6 oz. (180 g) dark chocolate, melted

INSTRUCTIONS:

1. In a saucepan, bring sugar and water to a boil.
2. Add almonds and hazelnuts and cook until sugar turns amber in color. Stir in butter and pour mixture onto a baking sheet to cool, separating nuts.
3. Once cooled, place nuts in a large bowl and add a quarter of melted chocolate. Stir to prevent solidifying and separate nuts.
4. Repeat until all chocolate is used.
5. Transfer chocolate-covered nuts to a large-mesh sieve set over a bowl and let excess chocolate drain off.
6. Transfer nuts to parchment and let them set.
7. Store in a dry place at room temperature, preferably in sealed glass jars or cans with a lid.