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)
Preheat the oven to 350ºF. In a saucepan, place chopped nuts and syrup and place over low heat.
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.
Bake the nuts until they have caramelized. Pour the tempered chocolate over the nuts.
Do this quickly or the chocolate will set. Set aside to harden.
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).