Caramel dessert with chocolate and nuts
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
These homemade candies offer a delicious combination of salted caramel, chocolate, and nuts. To get the caramel just the right consistency, use a thermometer. You can use any nuts you like, such as pecans, walnuts, or almonds. Allow the candies to set completely and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups cream
- 2 tbsp. sugar
- 1/4 cup light corn syrup
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Cooking the dish according to the recipe:
- In a small saucepan, combine 2 cups sugar, 1/4 cup light corn syrup, and 1/2 teaspoon water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture turns light amber and a candy thermometer registers 160°C, 8 to 10 minutes. Remove from heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt. Return to low heat and whisk until smooth.
- Stir 1 1/3 cups chopped nuts into the hot caramel; let cool until thick and formable. Spoon onto a greased, parchment-lined baking sheet; let set. Drizzle with melted chocolate and sprinkle with coarse sea salt.
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