Ingredients
25g (1/4 cup) flaked almonds
125g butter, chopped
395g can sweetened condensed milk
2 tablespoons honey
3/4 cup (150g firmly packed) brown sugar
100-150g good quality dark chocolate
1. Toast almonds. Spread on a baking tray and roast in a pre-heated oven at 180 deg C for about 8 minutes or until golden.
2. Grease 15cm square cake pan, line base and sides with non-stick baking paper.
3. Combine butter, condensed milk, honey and brown sugar in a saucepan. Stir over low heat without boiling until sugar dissolves. Increase the heat till the mixture is bubbling (medium high), cook, stirring constantly for approximately 10 minutes or until glossy and caramel in colour. The mixture will start to come away from the base of the pan when it is done. Make sure you stir constantly and thoroughly; the mixture crystallises on the bottom of the pan very easily if you don't.
4. Pour caramel into prepared tin. Leave to cool. Melt chocolate, leave to cool slightly. Pour over the top of the caramel. Sprinkle with the toasted almonds. Leave to set. Cut into small squares with a sharp knife. Store in refrigerator.
Variations: I think these would also be nice with toasted chopped almonds or other nuts mixed through the caramel itself before pouring into the pan.
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