Honey Cream Caramels
2 1/2 cups walnuts, toasted and chopped
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey
Special equipment: candy thermometer
Parchment mini baking cups (make sure they're parchment so they don't stick)
Place a few walnuts in each parchment mini baking cups.
In a medium saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to a simmer and cook, stirring occasionally with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches 260F degrees - hard ball stage. Remove from heat.
Pour the caramel over the nuts in each baking cup. Let cool.
Pairs Well With
Grace, Audrey and I have made these many times, the last time we made so many we gave plates to Tim and Ika at Step One.