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Caramel Chocolate Covered Almonds, these are great
Caramel Chocolate Covered Almonds
28 ounces almonds, toasted with skin on
6 ounces sugar
3 ounces water
1 1/2 ounces butter
as needed milk chocolate , to coat
as needed cocoa powder/powdered sugar mix, to roll in
1. toast almonds
2. make caramel with sugar and water to 240*
3. add nuts, stir until caramel color
4. nuts will become sugary, keep stirring, they will melt again
5. remove from heat and add butter and stir in
6. place on silpat, separate nuts and pat flat on silpat, let cool
7. place in a large bowl
8. add 1 ladle of tempered milk chocolate and cover all nuts, may take more than one ladle to cover nuts
9. repeat two more times
10. on the last time place in cocoa powder/powdered sugar mix
11. let dry, shake off excess
Caution when making a caramel base, be sure to have a large bowl of ice water present, if any of the melted sugar mixtute gets on you place that area in the ice water to cool quickly. also, keep tea tree oil to place on burn. immediately cool and dry area and put tea tree oil on, in many cases it will stop the burn from forming at all. i know i picked up a 500* sheet pan and have no scars or blisters from it.
good luck and be careful.
no animals or kids in the kitchen when you make the caramel.
David
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