Honey Cashew Caramels

Submitted by LePetitChouFleur

"These sticky little treats are delicious, and make great gifts. I got this recipe from the Bonnie Gordon School's french pastry class. **In the event of a caramel burn** Do not pull the caramel off of your skin. Wait for it to cool, and run your skin under cold water."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Yields: 30-40 bite sized caramels
• Serves: 30-40

ingredients

• 190 g sugar
• 150 g liquid glucose or 150 g white corn syrup
• 35 g water
• 2 ml vanilla extract
• 30 g honey
• 250 ml 35% cream, warmed slightly (about 75*C)
• 25 g unsalted butter
• 50 g cashews

directions

1. Place sugar, glucose and water into a large saucepan.
2. Simmer over medium low heat, stirring occasionally, until the sugar is completely dissolved and a clear syrup has formed.
3. Increase heat to medium high and continue cooking (without stirring) until the temperature reaches 148*C (brushing sides of the pot with clean water to remove any cyrstals that may form).
4. Add vanilla, honey, cream and butter, cook until mixture reaches 115*C, stirring occasionally.
5. Add cashews and continue to cook 124*C (or desired colour is achieved).
6. Immediately pour out into a parchment lined 8" x 8" pan.
7. Let cool completely. Cut into desired shapes and seal artight for up to 3 weeks.