-
1/2 cup (3.5 ounces) sugar
-
2 tablespoons water
-
1 tablespoon light corn syrup
-
1 cup (3.75 ounces) cacao nibs
-
1 tablespoon unsalted butter
Line a baking sheet with foil and spray the foil with nonstick cooking spray. Combine the sugar, water, and corn syrup in a small saucepan. Stir well until the sugar is moistened.
Remove the pan from the heat and stir in the cacao nibs. Once they're coated with the caramel, add the butter and stir it in as well. The butter will help the cacao nibs separate a little bit and will make the mixture easier to spread.
Scrape the candy out onto the prepared baking sheet and spread it into a thin, even layer. Allow it to cool completely at room temperature until cool and hard.
Break the candy into small pieces to eat, or chop it up to sprinkle it on top of candies or baked goods. Store in an airtight container at room temperature for up to two weeks.
Break the candy into small pieces to eat, or chop it up to sprinkle it on top of candies or baked goods. Store in an airtight container at room temperature for up to two weeks.
