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Chop the nuts into smaller pieces, but not quite finely, and place them in a heated pan. Carefully roast and stir for 7-8 minutes, then remove from the pan.
Pour sugar into a clean metal pan and let it completely melt and brown at moderate intensity. If necessary, stir and keep on a low flame so that the caramel does not burn. Add roasted nuts into the liquid caramel, add a teaspoon of ground cinnamon and a pinch of salt. Remove from the heat and, despite the fact that the mixture will start to thicken quickly, combine everything in a still hot pan and immediately transfer to a metal tray or baking sheet lined with baking paper.
Quickly cover it with another baking paper and shape it into a rectangle or other desired shape using pressure, press the mixture from from the sides and above to achieve an even surface. Let it cool down.
Melt the chocolate in a bowl over steam and then let it partially cool so that it remains liquid but thick enough to spread. Apply the chocolate repeatedly on the walnut layer, spread it and before it starts to harden completely, sprinkle with crushed red pepper spice and flakes of sea salt.
Let the finished dessert harden completely, there is no need to put it in the refrigerator. Then cut it into smaller pieces or rustically break it into irregular parts. Serve it as a dessert with coffee, tea, or decorate ice cream, cheesecake or other desserts, semolina porridge etc. with smaller pieces.
TRY THIS: All the main ingredients stand out in every piece of dessert. Sweet caramel with roasted nuts, underlined by a cinnamon flavor, is beautifully covered by high-quality chocolate, and a few seconds after each bite everything is finished by the salty taste of flakes and spices, which in addition give the dessert not only an attractive appearance, but also the final taste.
🍽 480 g ⏱ 15 MIN + cooling
SHOPPING LIST: ☉ chocolate Lyra 70% 140 g ☉ walnuts 200 g ☉ granulated sugar 200 g ☉ sea salt in flakes 1 tsp ☉ ground cinnamon 1 tsp ☉ red pepper spice, salt