- ½ cup sugar
- 2 tablespoons golden syrup or Agava syrup
- ½ cup butter
- 1 tablespoon whipping cream
- 2 teaspoons bourbon vanilla extract
- 340 g Chocolate
- ½ cup salted peanuts or other nuts
Melt sugar and syrup, cook on medium-high heat. When it turns brown, add the butter and the cream, add vanilla and turn it off.
Melt the chocolate. Fill just a little cupcake liners, spread well. Fill the cups with caramel and nuts. Fill the rest of the chocolate over the tops and sprinkle with coconut flakes. Refrigerate.
