Candied Cacao Nibs
When cacao nibs aren't enough, it's time to candy them. We use these as a topping on desserts (added to your ice cream with a little scotch is life changing). Get creative here, there are many uses for these, and they're pretty quick to make.
LET'S GET BUBBLING
Combine all ingredients, except for the cacao nibs, in a medium size pot. Place on your stove, and turn on medium-low heat. It should be hot enough to melt the sugar nicely and come to a simmer. If you notice excessive boiling, turn it down, and if it's taking too long, turn it up slightly.
KEEP ON BUBBLING
Turn up slightly to reach a boil. Grab a spatula and stir, scraping down the sides of the pot. Set a timer for three minutes and allow it to keep boiling away, reducing the water content.
ADD THE NIBS
Once the mixture reaches 240°F add the nibs. Stir well, making sure all of the nibs are coated evenly. Continue stirring frequently until the temperature reaches 244°F. At this point there should be no liquid remaining.
Place a silicone baking sheet on top of a baking pan. Scoop the candied nibs out from the pot onto the sheet and allow them to cool fully. Once cooled, break apart into pieces that work best for you.
Use these for toppings on desserts, or as a fun snack. Get creative with these goodies and let us know what works best for you!
TIPS & TRICKS
- Spread the nibs out as much or as little a you prefer. We usually leave slight clumps as it gives a really fun texture when adding on top of ice cream or other desserts.
- 1,155g coconut sugar
- 14g salt
- 420g water
- 1,995g cacao nibs
- Combine all ingredients except the nibs in a pot and cook over low heat (#2~#3) until the sugar dissolves and the mixture is bubbling.
- Then stir the mixture and boil it for 3 minutes.
- Add the nibs at 240F and stir to coat the nibs in the glaze.
- Once you reach 244F (there should be no liquid), remove from the heat and spread the nibs out on a baking tray with a silicone mat to let the nibs cool completely.
- Break apart.