1 cup assorted nuts, chopped (e.g. almonds, pistachios etc.)
½ cup light corn syrup
10-½ oz. bittersweet chocolate (or milk chocolate, sugar-free), tempered
1/3 cup assorted candied fruit, diced (optional)


Step 1

Preheat the oven to 350ºF. In a saucepan, place chopped nuts and syrup and place over low heat.

Step 2

Make sure that the liquefied syrup completely coats the nuts evenly. Remove the saucepan from the heat and remove the nuts and place on a parchment covered baking sheet. Spread evenly.

Step 3

Bake the nuts until they have caramelized. Pour the tempered chocolate over the nuts.

Step 4

Do this quickly or the chocolate will set. Set aside to harden.

Step 5

When cool, you can break them up. You can store the mendiants in an airtight container at room temperature (they will remain good for one week).

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