Recipe for salted caramel, dark chocolate, coffee delights.

Preheat the oven to 180°C.

Place the hazelnuts on a baking sheet and bake for about 10 minutes or until the skin starts to peel and the hazelnuts are lightly golden. Remove from the oven, and in small batches, rub them in a towel to remove the remaining skin.

Coarsely chop about 250 g of hazelnuts. Chop the remaining ones more finely, add the sunflower seeds and the coffee grounds. Set aside.

Line a large baking sheet with parchment paper. Cut a second piece to set aside with a rolling pin or a can if your rolling pin is larger than your sheet.

Put the butter in a medium-sized, thick-bottomed saucepan over medium heat. Add the sugar, salt, water, honey, and stir occasionally until everything is well dissolved and the mixture begins to boil. Increase the heat to medium-high and cook the caramel until the thermometer reaches 149°C. Add the vanilla and baking soda, and mix well. Cook a little longer until you achieve a dark golden caramel or until the thermometer reads 154°C. Add the roughly chopped nuts. Quickly mix everything together and spread this preparation onto a baking sheet using a spatula. Place the second sheet of paper on top and use a rolling pin to flatten the mixture into a relatively thin and even layer.

Sprinkle this caramel with finely chopped chocolate. Let it melt for about 2 minutes before spreading it over the caramel in a thin, even layer using a metal spatula or a knife.

Sprinkle the top of the mixture with hazelnuts, sunflower seeds, coffee grounds, and grated orange zest.

Let cool and harden for about 2 hours in a cool place.

To finish: break this bar into small treats (they don't need to be perfect). If you manage not to snack on them all beforehand, you can keep them for up to 2 weeks in an airtight container.