Hi folks, in the last time i did a few small batches of caramelized nuts (almonds, hazelnuts, walnuts, cashew). I use the technique from THIS topic (also tried the ones from notter, but didn't work well). I wanted to use the Nuts as decoration for confections (chocolate bars, chocolate bonbons). After making i packed the nuts into an airtight container and they doesnt get sticky or soft. After putting them on the confections and they where not in an airtight container any more, they get sticky and soft after 1-2 days. It seems that the cacao butter does not do its job (delay humidity&sticking) I want to ask if anyone else does caramelized nuts and has problems as described above? I cant find any solution to this. cheers, daniel