Have you ever gone somewhere and had something so good that you needed to know how to replicate it?
A few months ago my coworker Wesley came back from Costa Rica with some candied cacao nibs. This was my first encounter with CRACK. And no it was not drugs… Just some of the best cacao nibs I have ever had.
The trick was to use salt, butter, and sugar to flavor the nibs. Instead of the usual bitter taste nibs have, these are sweet, salty, and fatty.
Let me warn you, these candied cacao nibs are addicting! It got to the point where all of my coworkers were asking if Wesley had any more.
After taking a look at the ingredients, I was determined to try to find a way to replicate these nibs. Now I am no chocolatier, but that doesn’t mean I can’t try.
I had a little trouble at first with the sugar being kind of gritty. But that was an easy fix, I wasn’t letting the sugar caramelize enough.
After a few batches, I got the recipe down.
I made a huge batch and packaged it all up to give as Christmas presents.
The great thing about this recipe, is that there is no dairy. I know that a lot of people have dairy allergies, so I decided to use cocoa butter in place of regular butter. Makes sense right? Cocoa butter comes from the cacao bean.
- 1 cup cacao nibs
- ¼ cup of sugar
- 1 tbsp cocoa butter
- pinch of salt
- Heat sugar over medium high heat. Let sit until ⅓ of the sugar is a dark a reddish brown. Sir until all of the sugar has turned to liquid.
- Add the rest of the ingredients to the pan and stir until the cocoa butter is melted.
- Transfer to a bowl or a baking sheet to cool.