Saturday, December 18, 2010

Christmas Baking- Day 2

Ready for some more sugar to add to your rush?

Giada's Smoked Almond Turtles
This recipe is the perfect combination of flavors with the saltiness of the smoked almonds, sweetness of the caramel and rich intense flavor of the dark chocolate. I am in love with these turtles. I hope you enjoy them as much as I do.

1 cup coarsely chopped smoked almonds
1/2 cup heavy cream
1 stick unsalted butter
1 1/2 cups light brown sugar
1 TBSP water
3/4 cup Ghiradelli bittersweet chocolate chips (60% cacao)

Spray (2) mini muffin tins with cooking spray, and distribute the almonds evenly amongst the cups. Set aside.
***I love to make these in the muffin tins, but I also like to make them in a more traditional turtle way. You can prepare the turtles the same way but on a wax paper lined cookie sheet instead. ***

In a heavy saucepan combine cream, butter, sugar and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook without stirring until the candy reaches 240 degrees (approx. 5-7 minutes).

Remove pot from the heat, allow to cool 30 seconds. Using a long handled metal soon, carefully spoon the caramel over the nuts.

DO NOT SCRAPE CARAMEL FROM THE BOTTOM OF THE PAN (I learned this lesson the hard way). Allow the caramel to harden at room temperature for 1 hour.

Melt the chocolate chips in a glass bowl over a saucepan of an inch or so of water on the lowest heat. Stir until all the chocolate is melted and smooth.

Spoon the chocolate over the caramel and refrigerate for 30 minutes. Use a thin spatula or butter knife to remove the turtles from the muffin tins. Let the turtles soften at room temperature, and ENJOY!

Coming soon- Sandball Cookies

1 comment:

  1. All that's missing in these muffins are chocolate chips.

    -Zane of ontario honey


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