I am getting better and better at making caramels. However, this portion of caramels turned out to be something of a challenge for me, as the addition of the all many nuts meant, that the temperature was dropping very, very fast, so the caramels were setting, before I had pour them into these small alu-forms. So I assume it would have been better to pour the caramel mass into one big tray covered with baking paper. When the caramels are cool down to fast, they do get that shinny look, which a caramel should have.
I have the recipe from a small Australian recipe book called "Women´s Weekly - little Christmas treats", which I have received as a gift from a good colleague working down-under.
Caramels with cashew nuts and sea salt a la Women´s Weekly:
- 220 g sugar
- 250 g dairy whipping cream 38% fat
- 60 g glucose syrup
- 160 g unsalted roasted cashew nuts
- 1½ teaspoon sea salt
- Start by roasting the cashew nuts over high heat on a frying pan.
- Cut the roasted nuts into smaller pieces.
- Pour sugar, glucose syrup and whipping cream into a medium cooking pot.
- Bring the cream mass to the boil, and let the temperature reach 120'C.
- Stir in the cashew nuts and sea salt.
- Pour the caramel mass into alu-forms or a baking tray covered with baking paper.
- After the caramels have set, cut the big portion into smaller caramels using a hot knife.
- Store the caramels in an air-tight container.