Peanut, Cashew & Honey Praline

Start by roasting the cashews and peanuts, even though they're sold pre-roasted.

A little extra roasting has probably never hurt store-bought nuts.

Heat them at 150°C (302°F) for 15 minutes.

If you're not an experienced nut roaster, keep an eye on them in the oven so they don't burn.

Measure out the granulated sugar in a bowl, split the vanilla bean, scrape out the seeds, and "knead" them into the sugar.

Make a small "well" in the sugar and weigh the honey straight into it – it's easier than trying to scrape a bowl clean and get it all.

Pour the water into a saucepan, followed by the sugar and vanilla mixture and the scraped-out vanilla bean.

Since there's honey in the mix, it's hard to tell by eye exactly when the sugar shifts from clear to starting to caramelize – the idea is to avoid a full caramel and just let the honey contribute a bit of flavor (though that's of course a matter of taste).

Either way: once it's approaching 150°C (302°F), there's very little water left, maybe none at all.

Pour the nuts into the sugar and stir, then pour it out onto a silicone mat or parchment paper and let it set (you can also pour the sugar directly over the nuts instead – do whatever you're used to).

Once the nuts and sugar have cooled and set, blend them – how much is a matter of taste, but the idea for this recipe is to keep a little texture rather than making it completely smooth.

The sea salt is added during blending.

If you're unsure what your blender can handle: don't run it for several minutes straight, but one minute at a time, letting it rest briefly before another minute – keep going until you're happy with the texture (the motor can be damaged if it runs too long).

Melt the cocoa butter and mix it with the peanut, cashew & honey praline.

Pre-crystallize the mixture and then pipe about 3 grams into each shell.

Melt the milk chocolate and mix in the peanut, cashew & honey praline.

Pre-crystallize the mixture and fill the rest of the shells – about 4 grams per shell.

Let it set, then seal the bonbons – easy, right?!