Candied Cacao Nibs

1. Prepare a baking sheet by lining it with parchment paper. Place the butter on a dish or slip of parchment near the stove.

2. Place the nibs and the sugar in a small saucepan and heat them over medium heat, stirring constantly with a wooden spoon. Soon the sugar will start to stick together and form larger clumps. It is normal for the mixture to give off a little smoke during the cooking process.

3. Cook the mixture, stirring constantly, until the sugar liquefies and there are only a few specks of unincorporated sugar. Remove the saucepan from the heat and add the butter immediately, stirring well.

4. Scrape the candied nibs onto the prepared baking sheet, separating them as much as possible. Allow them to cool at room temperature before breaking them apart by hand. Store in a dry Ziploc bag or airtight container. Do not refrigerate.