Individual Panforte

• 7 oz dark chocolate, chopped
• 1 cup blanched almonds, toasted
• 1/2 cup macadamia nuts, toasted
• 1/4 cup raisins
• 3.5 oz mixed glace cherries, halved
• 1 tsp pumpkin pie spice
• 1 tsp ground black pepper (optional)
• 1 None orange, zested
• 2/3 cup sugar
• 1/3 cup honey
• 3 tbsp butter
• None None powdered sugar or cocoa powder, to dust

1. Preheat oven to 300u0b0F. Lightly grease - 3 inch tart pans.
2. Combine chocolate, nuts, fruit, spices and orange zest. Set aside.
3. To make the caramel, combine sugar, honey and butter. Cook over medium heat, stirring, until beginning to melt. Bring to a boil and cook, undisturbed, for 3-5 mins, until a little caramel dropped into cold water forms a soft ball when molded between fingers (135u0b0F on a candy thermometer). Carefully mix with nuts then distribute between pans. Smooth tops and bake for 8-10 mins. Let cool then chill until set.
4. Dust with powdered sugar or cocoa powder to serve.

chocolate, blanched almonds, nuts, raisins, mixed glacue cherries, pumpkin pie spice, ground black pepper, orange, sugar, honey, butter, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/26211 (may not work)