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Espresso Caramels

kept bytihleigh
recipe by101Cookbooks
Notes: 

Feel free to experiment with the type of nuts you use. I found that nuts that were chopped were easier to deal with when forming the shape of the caramels, big intact walnut halves contributed to caramels with strange shapes. When choosing honey, I went for a mild clover honey.

And as I mentioned in the post, feel free to forgo the nuts altogether. You can make individually wrapped caramels. If you do decide to roll-your-own caramels, do it assembly style. Make one "prototype" that you are happy with, it might take a few practice ones. Based on the prototype cut all the parchment paper wrappers first, next the caramel into the appropriate size squares, then roll and twist.

Makes 1 1/2 dozen nut caramels, or a couple dozen individual caramels (depending on the size).

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Ingredients: 

2 1/2 cups walnuts, toasted and chopped
1 cup heavy cream
1 tablespoon espresso powder / finely ground espresso beans
1/2 teaspoon sea salt
1 cup honey

Special equipment: candy thermometer


 

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