Hazelnut, Cocoa Nibs and Salty Peanut Buttercrunch

There are a few timers when I go to my bookcase and found out that there´s a book about caramel, sugar and candy that it´s unused.
Every time that I open it, I check it and think about the recipes I can make from there. But it remains closed.

But the idea of doing something with it remains in the back of my brain. And the other ideas came by, salt,  peanuts and winter, and here we are.

Maybe the same happens to you, maybe not. But this recipe cannot be missed. It worths enough to go and buy a candy thermometer. When the sweet aroma of butter and caramelizing sugar invades your kitchen you know you took the best decision.

The word buttercrunch in Argentina is unknown, there aren´t a translation for it. But this is a fragil candy, won´t break your teeth, with dried fruit and chocolate. Thanks to the baking soda the candy is more airy.

Sweet and salty. Salty peanut + bittersweet chocolate. A great and must try combination.

Chocolate, Hazelnuts, Salty Peanuts and Cocoa Nibs Buttercrunch 
Hazelnuts 100 g
Salty peanuts 100 g 
Cocoa nibs 20 g
Bittersweet chocolate 140 g 
Common sugar 250 g c
Unsalted butter 110 g 
Salt, pinch
Baking soda 1/4 tsp
Water, 2 tbsp

- Prepare a baking pan with oil or butter, well greased. If you have, use a sheet of silicone alone, no oil
- Chop the hazelnuts and peanuts, in small and medium size, separate this into two halves
- A sprinkle one half on the pan in an area of ​​20 x 25 cm
- Mix the nibs with the remaining half of hazelnuts and peanuts
- Chop the chocolate and keep aside
- Prepare the baking soda
- In a medium saucepan, place sugar, butter, salt and water
- Carry fire and stir with wooden spoon to blend evenly, but not in excess
- Cook until it reaches 150°C, and add the bicarbonate and mix well
- Immediately pour evenly over all the nuts, if needed, even with the wooden spoon
- Spread the chocolate, and stand for 2 minutes and spread with a spatula
- Sprinkle remaining half of nuts with nibs and press lightly with your hand to make them stick to the chocolate
- Cool to room temperature for half an hour and bring the refrigerator for half an hour to solidify the chocolate
- Take off the plate and break into pieces
- Keep in airtight container up to 10 days

- The most important thing in this recipe is to read it completely, memorize (not so many steps!), and have everything ready and weighed.
- The thermometer is essential
- Eye with candy! Freaking 150°C on your skin it´s not a joke
- To clean the candy saucepan, fill it with boiling water and let it rest
- To peel hazelnuts: put on a baking sheet, bake for 5 minutes at 170°C, or until you feel the sweet smell of roasting.
- The last note: I used peanuts that are not extremely salty. Tast them to regulate it. You can diminish the amount of peanuts and raise the hazenults or nibs

Finally, without being exaggerated, before eating a piece of buttercrunch, think of the self control and techniques to achieve this. I swear I'm not exaggerating.


  1. Hola Julieta, descubri tu blog hace dos dias y me esta encantando. Donde conseguiste los cocoa nibs? Esta receta me encanta!

    1. Que bueno Paula!!! Los consegui hace tiempo. Son de Fenix chocolates. Hace poco les pregunte si seguian vendiendo al publico y me dijeron que no. Habria que llamar y preguntar.
      Los otros que tenian eran Theombra (www.theombra.com), podes consultarles, venden Fenix y otros chocolates.
      En el blog en castellano (http://filosofiadesabor.blogspot.com) tenes mas recetas que en este blog... no puedo actualizarlos al mismo tiempo :(

    2. Los tengo en la lista de favoritos a los dos. Yo tb tengo dos blogs pero es al reves, le doy mucha mas bolilla al de ingles pq estoy en grupos y me hice muchos amigos. Te aviso si averiguo algo de los nibs. Buen fin de semana!

    3. Yo ya tengo el tuy (ingles) en mi blogroll. Pregunte en Fenix y no venden nibs al publico. Por ahi, como tenes negocio, te venden.
      Buen finde para vos!!!


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