Half candy, half cookie – these “nests” are easy to cooking, and crispy salt straws go well with sweet caramel layer. Children can help crumble straws collect the “nests” and put them into mini-eggs. Share with friends: 
Time: 30 minutes Difficulty: easy Quantity: 30 nests Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. blanched almonds
- 280 gr white glaze with almond-vanilla flavor in granules or white chocolate
- 1 tbsp. toffee granules or toffee sweets
- 2 tbsp. salt straw, break in half
- 3/4 Art. coconut chips
- 1 tbsp. (about 50 pcs.) caramel chocolate mini eggs
Recipes with similar ingredients: almonds, white chocolate, iris, coconut flakes, chocolates
Recipe preparation:
- On medium heat, heat a large dry saucepan. Add almonds and fry 3-5 minutes., shaking the stewpan every minute, until nuts give flavor and darken in places.
- Cover two baking sheets with parchment paper. In a suitable bowl melt the white icing in the microwave according to the instructions on packaging. Stir in iris pellets. Warm up for another 30 seconds. then stir until smooth.
- Stir in almonds, straws and coconut while coating evenly Ingredients. Spread the mixture for 1 tbsp. l to prepared baking sheets. Place 1 or 2 mini eggs on top. If the mixture starts cool and harden, heat it in the microwave for 30 seconds. and slightly stir. Allow the “nests” to harden at room temperature temperature.
