OK people, H is for Hazelnuts. And after prevaricating for ages with the goats cheese, I’m on the ball with my hazelnuts.
I bought two packs of them from Sainsbury although other supermarkets are available! It just happens that that tends to be where I saw them. I had a few ideas for using them. Do I make the Chocolate Hazelnut Torte, the Hazelnut and Spinach Pesto, or do I give Florentines a try. Decisions, Decisions.
In the end, I have made none of the above. I decided to use a recipe that was on my Pinterest board Edible Delights and every time I flick my way through Pinterest it catches my eye.
I have made Microwave Nut Caramels, although to be fair it’s an american recipe and I think their idea of caramel is more of an english fudge.
I took photos all of the way through the process so each step will be shown, you lucky lucky people.
Recipe for Microwave Nut Caramels.
1 and 1/2 cups Brown Sugar
2/3 cup of Double Cream
1/8 teaspoon of Salt
3 tablespoons Butter
1 and 1/2 cups Nuts, in this case Hazelnuts
The first thing you need to do is find a baking tray and line it with Baking Parchment. The recipe does suggest rubbing this with butter but it depends how good your parchment is. I didn’t and none of them stuck.
Place the sugar, cream, salt and butter into a microwaveable bowl and mix together.
I’ve used some of the posh Pink Himalayan Salt that I was given for Christmas. Not sure I can tell the difference but I was also given some Smoked Salt and decided against using that in this recipe.
Microwave on high for 3 minutes then remove and stir.
Add the nuts. The next picture shows what it looks like before you add the nuts. It will be slightly volcanic and bubbles will be rising and popping but it is meant to look like that. And DON’T put your finger in it. It is volcanic in temperature too!
Remove and stir, then microwave on high for a further 3 minutes.
As you stir, alchemy takes place and a liquify mess suddenly turns into a more solid mass that sticks together and comes together as on mass and doesn’t sticky o the sides of the bowl. The sell is pretty amazing too.
You then need to place teaspoonfuls of the mixture onto your lined baking tray and leave them to cool completely.
Mine will be tested out on Simon when he comes home from work and hopefully, if they pass the Simon test, on my colleagues at work tomorrow.
Roll on I………………