For some strange reason whenever I make a cake, chocolates, cookies, biscuits or candies I can justify eating alot of whatever it is without any remorse whatsoever. I don’t know why it is but the store bought version would have me riddled with guilt and very conscious of how much/many I am devouring. Even stranger still, is the fact that I am not detered knowing how much sugar and butter I have used to procure these tempting treats.
This is the case with these undeniably luscious walnut honey caramels. I would like to say that I make them and keep them in a jar in my pantry for special occasions and guests, but who would I be kidding? When it comes to treats like these, special occasions come out of nowhere. ‘Oh, its a sunny day’ (let’s share some caramels), ‘Lucy and Elouise, you are behaving so well today’ (have some caramels!) or even ‘it’s Friday and Mr Man is home early from work’ (a special occasion with a doubt – BRING ON THE CARAMELS!).
As you can see, I don’t require many solid reasons to treat myself – certainly not with these. Let’s see how you go…
1 cup of honey
1 cup of pouring cream
2½ cups walnuts, roasted
1 orange, finely grated rind only
Combine walnuts and orange rind in a bowl. Heat honey and cream in a saucepan over medium heat, bring to boil, reduce heat and cook for 20 minutes or until it reaches 121C (firm ball stage) on a sugar thermometer. Pour honey mixture over walnuts, stir to combine and place tablespoonfuls on a lightly oiled oven tray. Refrigerate until set. Store in an airtight container between layers of baking paper in refrigerator or a cool place.
Notes: To toast walnuts, place them on a tray in the oven at 180c/360f for 5 – 10 minutes. They burn quickly so watch very carefully.
Source: Adelaide Lucas
© 2010, Michelle. All rights reserved.
