Caramel Nut Truffles

Ingredients:

 - 60g butter
 - ½ cup caster sugar
 - 1 tablespoon golden syrup
 - ¾ cup sweetened condensed milk
 - ½ teaspoon vanilla extract
 - ½ cup unsalted peanuts, chopped coarsely
 - ¼ cup ground hazelnuts or almonds
 - 100g dark chocolate, chopped
 - 50g dark chocolate, extra, melted

Method:

1)  Combine the butter, sugar and golden syrup in a small saucepan; stir constantly over low heat until sugar is dissolved. Stir in condensed milk, bring to the boil, reduce heat, cook, stirring constantly, for about 6 minutes or until mixture turns a caramel colour.

2)  Remove from heat; stir in vanilla, peanuts and hazelnuts; mix well. Transfer mixture to medium heatproof bowl; cool mixture about 10 minutes.

3)  Roll rounded teaspoons of mixture into balls. Refrigerate on a tray until firm.

4)  Combine chocolate in top of double saucepan, stir over simmering water until melted. Dip balls in chocolate mixture using a fork or skewer, lift balls from chocolate, allow excess chocolate to drip away.

5) Place on a tray lined with aluminium foil or baking paper. Refrigerate until chocolate is set.

6)  Drizzle extra melted chocolate decoratively over top of balls. sprinkle on extra crushed nuts, if desired. Refrigerate until set.

**See below for the White Chocolate Snowball Truffle recipe!