- toasted pecans - 1 1/2 cups
- fatty cream - 1 glass
- sugar - 1 glass
- corn syrup - 1/2 cup
- vanilla extract - 1 teaspoon
- butter - 2 items. spoons
- salt - 1/4 teaspoons
- thin fibers of licorice - 140 Grams (cut into 2-inch pieces)
- semisweet chocolate - 170 Grams
- milk chocolate - 120 grams
- bitter chocolate - 1 pinch
1. Prepare 2 sheets for baking with wax paper, sprinkle with non-stick spray. Lay out 30 peas of nuts at a distance of 2 cm from each other. 2. Prepare the sugar caramel. Pour the sugar into the pan, turning on the medium heat. Add the corn syrup. Cook, stirring, until the sugar dissolves. Then boil over high heat for about 7 minutes until hardening. 3. Beat butter and salt in sugar caramel. Gradually and gently pour the cream and vanilla. Reduce the heat to medium and continue to boil, stirring, until soft thickening about 5 minutes. Immediately remove from heat and allow to cool slightly. 4. Put the caramel on the nut peas in the form of a spider's abdomen. Then dip the liquorice threads into caramel and make spider's paws (6 paws for each spider). Do not allow the caramel to harden completely until the completion of the art. From time to time, heat (if necessary). Leave spiders "harden" for 15 minutes. 5. In the meantime, put the chocolate in an average heat-resistant bowl. Fill the bowl with 1 inch of water. Boil on low heat, stir, you need to melt all the chocolate. Lay out 1 tablespoon of chocolate cream for each spider. Sprinkle with grated bitter chocolate. Then let our "insects" cool down.
Servings: 30