Candied Cocoa Nibs
Dessert / Topping
When cocoa nibs on their own aren't enough, it's time to candy them. They are quick and easy to make, and can be enjoyed as a snack or used as a topping on your favourite dessert. Add these nibs on top of your favourite ice cream for an out of this world experience!
1,155g coconut sugar
1,995g cacao nibs
Combine all ingredients, except for the cacao nibs, in a medium size pot. Place on your stove, and turn on medium-low heat. It should be hot enough to melt the sugar nicely and come to a simmer. If you notice excessive boiling, turn it down, and if it's taking too long, turn it up slightly.
Once the sugar is fully dissolved and simmering, increase the temperature slightly to reach a boil. Grab a spatula and stir, scraping down the sides of the pot. Allow it to keep boiling away, reducing the water content.
Once the mixture reaches 240°F add the nibs. Stir well, making sure all of the nibs are coated evenly. Continue stirring frequently until the temperature reaches 244°F. At this point there should be no liquid remaining.
Place a silicone baking sheet on top of a baking pan. Scoop the candied nibs out from the pot onto the sheet and allow them to cool fully. Once cooled, break apart into pieces that work best for you.
We love using these as a topping on vanilla ice cream. It adds a fun crunch and flavour that needs to be experienced. If you're feeling a little extra creative, add a splash of your favourite scotch to the ice cream. It is legendary.