Saturday, November 12, 2011

Hazelnut Caramels

I started my holiday baking today.  I made peanut blossum cookies and hazelnut caramels. 

Hazelnut Caramels

1/2 cup whipping cream
2 1/2 tbsp butter
1/4 tsp salt
3/4 cup sugar
2 tbsp water
2 tbsp corn syrup
1/4 cup hazelnuts, chopped and toasted

In a small saucepan, combine cream, butter and salt and bring to a boil.  After it begins to boil, reduce heat to keep warm.

Pour into mini muffin papers that have been lightly sprayed with cooking oil spray in a mini muffin pan about half full and sprinkle toasted hazelnuts on top.  Let cool.

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