Nutcracker

2nd day of Advent

Ingredients:

• 130g Brown sugar
• 100g Candied orange
•   50g Butter
•   50g Honey
•   40g Cream
•   10g Vanilla sugar
• 500g Shelled, roasted  hazelnuts or almonds
• 150g Chocolate 

Production:

• Heat the Brown sugar, butter, honey, cream, and vanilla sugar.
• Add the nuts and candied orange and boil. 
• Pour the mixture onto a stone slab and let it cool down. 
• After cooling, the mass is portioned as desired: Place 40g each in Florentine molds (diameter 7cm) and press flat with wet fingers. If there is no form, the size should be a little smaller, because the mass tends to run out when baking – so the mass should be portioned into small heaps.
• Bake at 170°C / 25-30 minutes.
• After baking dip the underside into chocolate and then place onto baking paper.