Description
This is my first audition! Caramel is the caramel with nuts. The important thing to remember when cooking is that the caramel needs to be completely ready. That is, to crackle and crumble when you bite. Otherwise, the caramel will be sticky and horribly uncomfortable for eating. A few secrets in the preparation: the syrup is not sugar in the cooking process, it is necessary to add lemon juice. And nuts easily and evenly mixed with the syrup, they need to heat. As quickly and correctly to remove the sample from the syrup will help the piece of ice. Recipe from the Ira Cadena.
Ingredients
-
Sugar
375 g
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Water
115 ml
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Almonds
140 g
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Lemon juice
1 tsp
Cooking
Nuts pour boiling water, let stand for 10 minutes.
Clean, squeezing out the kernel from the husk.
Nuts fry in the oven at 180°C for 15 minutes (or in microwave) and grind in a blender in the not too fine grist. Sift through a sieve, strode down to the smallest crumb (it is not needed). Will remain just grams 125-130. Before adding to the syrup nuts warm at 160°C for 5-7 minutes - they should be hot. Or you can do it in the microwave (2 minutes).
For the syrup mix sugar and water, bring to a boil while stirring. Remove the foam. Cook over medium heat until the sample on the caramel. After 5 minutes of boiling add a teaspoon of lemon juice. Cooking takes about 8-10 minutes( the original recipe). I did it in 20 minutes:) For the sample, use ice. Drip the syrup with a spoon on the ice, with the pan remove from heat. Ready caramel at cooling brittle, crunches and does not stick to teeth. Visually, the syrup will darken slightly.
In caramel pour hot nuts. And stir quickly.
Pour into a greased baking paper or silicone Mat. Allow it to cool. The cooled caramel well broken.
Bon appetit! It turns out 500g of roasting. Part brittle (in secret) will need very soon for cooking delicious cakes :)
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