Fig and saffron praline

Recipe

ingredients	preparation
250g cashew nuts 500g dried figs	Boil figs until soft. Blanch cashew nuts. Blend both in a Robot-Coupe® Blixer.
350g sugar	Add. Cook mixture until it reaches 107ºC (225°F). The mixture should be dry and sticky.
60g Raisins 60g dried apricots	Chop finely and add. Spread over a 30 cm x 40 cm wooden sheet frame. Leave to cool.
Cut into 2.5 cm x 2.5 cm squares with a guitar cutter and enrobe with dark chocolate Callebaut® Select 811NV
5g powdered cardamom 2g saffron threads	Sprinkle on top.