Wednesday, 24 April 2013

Toasted Almond Caramels Recipe

Toasted Almond Caramels Recipe

    1 tsp. plus 1/4 cup butter, divided
    2 glasses sugar
    1 cup light maize syrup
    1/4 tsp. salt
    1 cup large cooking cream
    1 tsp. vanilla flavor extract
    1 cup sliced nuts, toasted


    Line an 8-in. rectangle bowl with foil; butter the aluminum oil with 1 tsp. butter. Set aside.
    In a large pot, merge the glucose, maize syrup, salt and staying butter. Bring to a steam over method warm, mixing regularly. Reduce warm to medium-low; steam carefully without mixing for 4 minutes.
    Eliminate from the heat; gradually mix in lotion. Return to the heat; prepare, without mixing, over medium-low warm until a sweets heat range gauge flows 245° (firm-ball stage). Eliminate from the heat; mix in vanilla flavor and nuts.
    Add into prepared pan (do not clean factors of saucepan). Cool completely. Using aluminum foil, raise caramel out of pan. Eliminate foil; cut caramel into pieces. Cover independently in wax paper or foil; perspective finishes. Yield: about 4 number of.

Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.

Nutritional Analysis: 1 caramel is equal to 94 calorie consumption, 4 g fat (2 g soaked fat), 10 mg cholestrerol levels, 33 mg salt, 14 g carbs, track roughage, 1 g proteins.

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