Prep 1 hr
Cook 45 mins
Recipe Courtesy of 101cookbooks.com Feel free to experiment with the type of nuts you use. When choosing honey, use a mild clover honey. You can also feel free to forgo the nuts altogether. You can make individually wrapped caramels. If you do decide to roll-your-own caramels, do it assembly style. Make one "prototype" that you are happy with, it might take a few practice ones. Based on the prototype cut all the parchment paper wrappers first, next the caramel into the appropriate size squares, then roll and twist. Special equipment: candy thermometer. Makes 1 1/2 dozen nut caramels, or a couple dozen individual
- 591.47 ml walnuts, toasted and chopped
- 236.59 ml heavy cream
- 14.79 ml espresso powder
- 2.46 ml sea salt
- 236.59 ml honey
- Place the nuts in a medium sized, glass or ceramic mixing bowl.
- In a medium, thick-bottomed saucepan heat the cream, espresso powder, and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.
- Pour the caramel over the nuts and stir until all the nuts are well coated. Place the bowl in the refrigerator for 10 or 15 minutes to allow the caramel to thicken before you attempt to shape it. It is easier to handle this way - not as much spread. Stir one last time and drop by tablespoonful onto a prepared baking sheet (Silpat, parchment-lined, or oiled). Alternately, skip the nut addition and simply spread the (cooled but not set) caramel out on a slab or parchment-lined pan, let it cool completely before cutting into small pieces. Wrap & twist in parchment paper.
- In either case keep the caramels in a cool place (or refrigerate) until completely set.