A Crunchy Confection Chocolate Crickets

1. 1

   In a saucepan, mix sugar, cream, chocolate and salt.

2. 2

   Cook over medium heat, stirring constantly until chocolate is melted and sugar is dissolved.

3. 3

   Continue cooking, stirring occasionally, until candy thermometer reads 234 degrees, or until a small amount of mixture forms a ball when dropped into ice water.

4. 4

   Remove mixture from heat and add butter.

5. 5

   Cool mixture to 120 degrees without stirring.

6. 6

   Add vanilla and beat vigorously with a wooden spoon until candy is thick and no longer glossy -- about 7 to 10 minutes.

7. 7

   Stir in insects.

8. 8

   Spread evenly in a buttered loaf pan.

9. 9

   Cool until firm.

10. 10

    Cut into 2-inch squares.

* Per serving · 4 servings · Values may vary.

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