Instructions

Chop nuts into halves or quarters with a knife, sieve them to remove the smallest remaining. Sauté in a Magefesa stainless steel Skillet until lightly toasted. Remove and keep. Melt sugar in the same skillet until it takes blond color, add nuts and chopped corn and stir until well coated. Add butter, leave it melting and stir the whole.
Remove small portions from the skillet with the help of a couple of spoons and place them on a platter with nonstick paper, let them cool until caramel is set. Melt chocolate bain-marie to 95ºF, coat nuts and let them cool again on non-stick paper. They can be decorated with melted white chocolate trickles.
We can use any nut we have at hand. We can also make them with only one kind of nut, for instance we can make 200 gr. almonds and 200 gr. hazelnuts aside so that each chocolate bar is different. The type of chocolate can also, of course, be varied: white, black or milk chocolate. If we want to keep these chocolates for a period of time, we can place them on kitchen absorbent paper in a hermetic container in the fridge. 

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