Bacon Buttermilk Caramels
Bacon Buttermilk Caramels
Another great gift idea or a special holiday treat, these caramels have a hint of saltiness and a sophisticated flavor that will please young and old alike.
Ingrediënten
Makes 48 pieces
- ⅔ cup hazelnuts
- ½ cup cooked and crumbled bacon about 6 slices
- ¾ cup buttermilk
- ¾ cup heavy cream
- 1½ cups sugar
- ½ cup lightly packed light brown sugar
- ⅓ cup light corn syrup
- ¼ cup ½ stick unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructies
- Preheat oven to 400°F.
- Toast the hazelnuts in the oven until the skins are dark and the interiors are lightly browned and fragrant, about 8 minutes.
- Transfer the nuts to a clean kitchen towel and rub briskly to remove the skins.
- Chop coarsely.
- Spray an 8×8 inch square baking pan with cooking spray.
- Cut 2 (8×15 inch) pieces of parchment paper and lay 1 vertically and 1 horizontally in the pan so the pan is fully lined with extra paper coming up over the sides.
- This will help you remove the caramels from the pan once they are cool.
- Spray the parchment pieces with cooking spray.
- Sprinkle the chopped hazelnuts and bacon evenly on the bottom of baking pan.
- Set aside.
- Combine the buttermilk and heavy cream in a large measuring cup.
- Pour half of the mixed buttermilk and cream into a medium saucepan with the sugar, brown sugar, corn syrup, butter, and salt.
- Cook over medium heat, stirring constantly, until the sugar is dissolved.
- Continue to cook without stirring for about 10 minutes.
- Stir in the remaining cream mixture and continue to cook until the temperature reaches 250°F on a candy thermometer.
- Remove the pan from heat and stir in the vanilla, being careful to protect your hands and face from any steam or bubbles.
- Immediately pour the hot caramel into the prepared pan.
- Leave to cool completely, at least 1 hour or overnight.
- When the caramel is completely cold, lift it out of the pan with the parchment paper.
- Cut the caramel into 48 even-sized pieces using a large, lightly oiled knife.
- Wrap each caramel decoratively with wax paper and string.
- Store at room temperature for up to 2 weeks.
