Bacon Buttermilk Caramels

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.

Ingrediënten

Makes 48 pieces

Instructies

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