Chocolate covered nut brittle
1/2 cup honey 168g
2 T. butter 28g
1 cup of whole raw almonds 120g roasted
1 cup raw walnuts roasted 120g
1/2 cup raw pumpkins seeds roasted
4.5 oz. of dark chocolate
fine sea salt
Step 1: Line 7 X 11 in. pan with parchment paper; set aside.
Step 2: Roast the nuts on a cookie sheet in a 350 degree oven for about 10 minutes, stirring half way through the cook time.
Step 3: Heat honey, butter and a pinch of salt in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color.
Step 4: Remove the pan from heat, fold the chopped nuts in the pan and stir until well coated.
and pour into the lined baking pan. Spread out with the back of a rubber spatula. Let cool on counter until hardened.
Step 5: After the brittle has hardened. Chop chocolate into small pieces and melt in a double boiler or in the microwave at 30 second increments stirring after each increment until the chocolate is melted.
Step 6: Break the brittle into pieces with another piece of parchment paper and then drizzle the chocolate over the top. Sprinkle salt over the chocolate and wait until it is cooled completely. Store nut brittle in an air tight container.