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Dessert: Honey Almond Caramel




Source of Recipe


Mani Niall


List of Ingredients




6 Tablespoons butter
1 cup honey
2 cups roasted almonds*
1 cup cream


Recipe



Melt the butter and honey in a heavy bottomed saucepan over a medium high heat. Add the almonds and, using a long handled wooden spoon, stir constantly for about 6 to 8 minutes. ( A metallic spoon may transfer the heat). The almonds and the honey butter will darken noticeably to a rich, golden~brown caramel. Do not overcook or leave unattended, the mixture will burn easily.

Remove from the flame and, still stirring, add the cream slowly. The caramel may sputter and steam. Use a long handled spoon and keep face and hands away to prevent injury. Pour the sauce into a bowl and allow to cool.

Store at room temperature for several days or refrigerate indefinitely. Makes about 3 cups.

·If the almonds are unsalted, add 1/2 teaspoon of salt.