More Great Recipes: Caramel/Nougat

Honey Cream Caramels

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Member since 2016

Serves about 24 I think | Prep Time 10 | Cook Time 20


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.

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