NUT CARAMELS
Printed from COOKS.COM
1 c. heavy cream mixed with 1/2 cup milk
1/2 c. granulated sugar
1/2 c. packed light brown sugar
3/4 c. light corn syrup
Dash of salt
1/2 tsp. vanilla
1/2 c. chopped almonds, lightly toasted (optional)
2 tbsp. butter
In large heavy saucepan mix 3/4 cup cream mixture, sugars, corn syrup
and salt. Bring to boil over medium heat stirring to dissolve sugars.
Set candy thermometer in pan and cook syrup, stirring occasionally, to
234 degrees (soft- ball stage). Very slowly stir in remaining 3/4 cup
cream mixture so that syrup mixture continues to boil.
Cook, stirring occasionally, 244 degrees (firm ball stage). Remove from
heat; stir in vanilla, almonds and butter. Pour into greased 9 x 5 x
3-inch loaf pan. Cool completely at room temperature. Turn out of pan
onto board. using knife or kitchen scissors dipped in hot water, cut in
pieces or squares. Wrap each in plastic wrap. Store airtight in cool dry
place. Makes about 1 1/4 pounds.
NOTE: If using to make Turtettes, omit almonds.
TURTLETTES:
3 c. pecan halves (3/4 lb.)
1 recipe nut caramels (above; omit almonds)
1 c. (6 oz.) semi sweet chocolate pieces, melted
On greased cookie sheet, for each candy arrange 4 pecan halves in
4-point star (overlapping slightly in center). Spoon about 2 teaspoons
hot caramel mixture over nuts almost to cover. Let stand until caramel
is set. Store airtight in single layers between sheets of waxed paper in
cool dry place. Makes about 36
Things that were hard to bear are sweet to remember.
~Angelique~
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