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extreme easter nests

Extreme Easter Nests

Aimee Field
These are Easter nests on steroids! Sure to be a hit with kids and adults alike, these are packed full with praline and salted caramel aswell as tons of chocolate! A crowd pleaser for sure!
Prep Time 30 minutes
Cook Time 40 minutes
Setting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course Snack
Cuisine British
Servings 12 nests

Ingredients
  

Nests

  • 8 shredded wheat biscuits
  • 225 g caster sugar
  • 75 g salted butter
  • 397 g condensed milk
  • 1 tsp sea salt

Praline

  • 25 g blanched almonds
  • 25 g blanched hazelnuts
  • 100 g caster sugar

Topping

  • 200 g milk chocolate
  • 2 bags of mini eggs

Instructions
 

  • For the nests: Firstly, line a 12-hole muffin tin with paper cases and set aside. Then in a medium bowl, break up the shredded wheat into thin strands and set aside.
  • For the salted caramel: Pour the sugar into a large saucepan making sure its in an even layer. Heat over a medium heat for 1-2 minutes until patches of the sugar begin to liquify. Stir this into the dry sugar to spread the cooking evenly. After 5-6 minutes all of the sugar should have liquified. Continue cooking until the caramel starts smoking, then add the butter and stir well. The mixture will bubble up alot at this point, so be careful.
  • Turn the heat down to low and add the condensed milk, whilst stirring continuously. Then add the sea salt and the shredded wheat strands, ensuring you stir well so every strand is coated. The mixture will set quickly and be hard to stir, so work quickly at this point.
  • Then remove the pan from the heat and leave to cool slightly until cool enough to handle by hand.
  • Divide the mixture between the cases, and with dampened hands, press out and up the sides to form a nest shape. Leave to set for roughly 30 minutes.
  • For the praline: Whilst the nests are setting, place the sugar in a small deep-bottomed pan and placing over a medium heat. Like before, stir the sugar once it begins to liquify to coat the dry sugar. Continue this until all the sugar has liquified and the caramel is a golden-brown colour. Then stir in the nuts, coating them evenly and then pour onto a baking tray lined with parchment paper.
  • Leave to cool and become brittle, and then place in a food processor and blitz to a powder. Set aside.
  • For the topping: Place the chocolate into a glass bowl, set over a pan of simmering water. Stir the chocolate until melted and then remove from the heat. Stir in 50g of the praline and then divide the mixture evenly between the nests.
  • Add mini eggs to each nest, and then leave to set completely at room temperature.

Notes

The nests can be kept in an air-tight container for 1 week. Leftover praline can be stored in an air-tight container for 2 months.Recipe adapted from Salted Caramel Dreams by Chloe Timms
Keyword chocolate nest, easter, mini eggs, praline, salted caramel