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caramel walnut clusters recipe

Written on Saturday, September 3, 2016 | 9:37:00 PM

Makes : 2 dozen clusters

Ingredients : 
- 2½ cups walnut halves, toasted and cooled
- 1 cup sugar
- ¼ cup Lyle’s Golden Syrup or honey
- ½ cup heavy cream
- 4 tablespoons (½ stick) unsalted butter, cut into pieces
- ½ teaspoon kosher salt
- 4 ounces bittersweet chocolate, melted and cooled slightly
- Flaky sea salt, for sprinkling
- Cayenne pepper, for sprinkling

Preparation Method :
1) Line a large rimmed baking sheet with a silicone baking mat or a lightly greased piece of parchment. Arrange the walnuts into 24 small piles. 

2) In a medium-sized heavy saucepan, heat the sugar and ¼ cup of water over medium-high heat. Cook, occasionally gently swirling the pan (not stirring), until the sugar is a medium amber color, 6 to 9 minutes. Remove the pan from the heat and stir in the Lyle’s Golden Syrup until dissolved. 

3) Return the pan to the heat, clip on a candy thermometer, and stir in the heavy cream, butter, and kosher salt. Be careful; it will spatter and steam. Cook the mixture until it reaches 248°F. Remove the pan from the heat, and let the mixture cool until it is pourable but very thick, 5 to 10 minutes. Then spoon about a tablespoon of the caramel over each nut cluster. Let the clusters cool to room temperature.

4) Spoon a dollop of melted chocolate onto each cluster; then sprinkle with sea salt and cayenne. Let the clusters harden at room temperature before serving (or feel free to eat them gooey and warm). Store in an airtight container in the fridge for up to 1 week. Let them stand at room temperature to soften a bit before serving.


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