- 18 ounces Granulated sugar
- 4 oounces Water
- 3 ounces Glucose 3 oz.
- 9 ounces Butter 9 oz.
- 1 cup Heavy Cream 1 C
- 1 Tbsp Vanilla 1 T.
- 3 oz Chopped chocolate 3 oz.
- 18 ounces Mixed Nuts 1 lb. 2 oz.
ingredients
directions
1. Use the wet method to cook the caramel. In a thick bottom sauce pan, combine the sugar, water, and glucose. Note: As you caramelize this mixture, please pay attention to the precautions that accompany cooking sugar solutions. |
2. When the correct color is reached, pull the pan to the side and begin stirring in the butter carefully. Add the butter in a steady fashion, stirring constantly with a wooden spoon. You may have to return the pan to the flame periodically to get the butter to absorb into the sugar mixture. |
3. When the butter is completely mixed in, add the cream and vanilla in a steady stream stirring constantly. The mixture will bubble violently when first added. Make sure the mixture come back to a boil after adding the cream. |
4. Remove from heat and stir in the chopped chocolate. Allow the mixture to cool before adding the mixed cocktail nuts or peanuts. |
Keywords
scc, pastries1, gnvdc
