In a saucepan, mix sugar, cream, chocolate and salt. Cook over medium heat, stirring constantly until chocolate is melted and sugar is dissolved. Continue cooking, stirring occasionally, until candy thermometer reads 234 degrees, or until a small amount of mixture forms a ball when dropped into ice water. Remove mixture from heat and add butter.
Cool mixture to 120 degrees without stirring. Add vanilla and beat vigorously with a wooden spoon until candy is thick and no longer glossy — about 7 to 10 minutes. Stir in insects. Spread evenly in a buttered loaf pan. Cool until firm. Cut into 2-inch squares.
See “Entertaining With Insects” for instructions on dry-roasting. Walnuts can be substituted for the insects, if desired.
Dining and Cooking