Homemade Salted Almond Caramels
602 بار بازدید -
8 سال پیش
-
Ingredients:1/2 cup slivered almonds2 teaspoons
Ingredients:
1/2 cup slivered almonds
2 teaspoons butter
1/4 teaspoon sea salt
additional butter
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
3/4 cup heavy cream
3/4 cup milk
4 tablespoons butter
1 teaspoon vanilla
Method:
Preheat oven to 300*. Line a cookie sheet with foil. Place slivered almonds on foil. Cut butter into small pieces and dot on top of almonds. Sprinkle with sea salt. Bake for 10 minutes. Remove from oven and gently stir to turn the almonds. Return to oven and continue baking for another 5 to 7 minutes, being care to not over brown the nuts. Set aside to cool.
Grease the bottom and sides of a 9 x 3 inch loaf pan with butter. In a 2 quart (large) saucepan combine sugars, corn syrup, cream, milk and butter. Cook and stir, with a wooden spoon, over medium heat until the sugars dissolve. Continue cooking, stirring occasionally, to firm ball stage (248*F) about 35 minutes. Remove from heat. Stir in vanilla and almonds. Pour into prepared pan. Allow to cool.
Cut into squares. Wrap each caramel in plastic wrap or waxed paper. Store in an airtight container in the refrigerator. Serve at room temperature. Makes 4 dozen.
Notes: I doubled the amount of almonds that I toasted, so that I could have a few extra to put on a salad. (Just increase the amount of butter and salt as well: 1 cup nuts + 1 tablespoon butter + 1/4 teaspoon sea salt)
For this recipe and more, please visit:
carriekitchencreations.blogspot.com
and on Facebook: Facebook: carriekitchencreations
~ Thank you for watching and always
season everything you do with Love. ~
1/2 cup slivered almonds
2 teaspoons butter
1/4 teaspoon sea salt
additional butter
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
3/4 cup heavy cream
3/4 cup milk
4 tablespoons butter
1 teaspoon vanilla
Method:
Preheat oven to 300*. Line a cookie sheet with foil. Place slivered almonds on foil. Cut butter into small pieces and dot on top of almonds. Sprinkle with sea salt. Bake for 10 minutes. Remove from oven and gently stir to turn the almonds. Return to oven and continue baking for another 5 to 7 minutes, being care to not over brown the nuts. Set aside to cool.
Grease the bottom and sides of a 9 x 3 inch loaf pan with butter. In a 2 quart (large) saucepan combine sugars, corn syrup, cream, milk and butter. Cook and stir, with a wooden spoon, over medium heat until the sugars dissolve. Continue cooking, stirring occasionally, to firm ball stage (248*F) about 35 minutes. Remove from heat. Stir in vanilla and almonds. Pour into prepared pan. Allow to cool.
Cut into squares. Wrap each caramel in plastic wrap or waxed paper. Store in an airtight container in the refrigerator. Serve at room temperature. Makes 4 dozen.
Notes: I doubled the amount of almonds that I toasted, so that I could have a few extra to put on a salad. (Just increase the amount of butter and salt as well: 1 cup nuts + 1 tablespoon butter + 1/4 teaspoon sea salt)
For this recipe and more, please visit:
carriekitchencreations.blogspot.com
and on Facebook: Facebook: carriekitchencreations
~ Thank you for watching and always
season everything you do with Love. ~
8 سال پیش
در تاریخ 1395/04/31 منتشر شده
است.
602
بـار بازدید شده