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1
Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat.
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2
Cook until the sugar is very dark brown and begins to burn.
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3
You will see white smoke.
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4
Remove from the heat and add the 1-ounce of water.
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5
Allow this to cool slightly.
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6
Place the roasted nuts on a silpat baking mat lined baking sheet.
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7
Place the butter and cocoa butter in a large heat-proof mixing bowl.
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8
Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat.
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9
Insert a candy thermometer and cook to 250 degrees F (121 degrees C).
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10
Remove from the heat and pour over the butter and cocoa butter.
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11
Let cool for 5 minutes.
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12
Spoon the caramel over the nuts to make the clusters.
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13
Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster.
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14
Serve.
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15
Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares.
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16
Unwrap them and place them on top of the nuts.
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17
Put in a warm oven until the caramel melts.
