Hoffman Media


Walnut Caramels

Walnut Caramels

1 cup heavy whipping cream
1/2 cup light corn syrup
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup unsalted butter
1/4 cup honey
1/4 teaspoon coarse salt
1/2 cup chopped walnuts, toasted

• Line a (9-x-9-inch) baking dish with aluminum foil. Set aside.
• In a large saucepan, combine cream, corn syrup, sugar, brown sugar, butter, honey, and salt. Bring to a boil over medium-high heat, stirring often. Cook without stirring until mixture reaches 234°. Remove pan from heat. Add walnuts, stirring to combine. Pour into prepared dish, and cover with plastic wrap.
• Refrigerate until set, 2 to 4 hours.
• Using foil as handles, lift caramel from dish. Remove foil, and place caramel on a cutting board. Before cutting, let caramel return to room temperature. Trim sides. Cut into 11/4-inch squares. Wrap individually in wax paper if not serving immediately.

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