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IMG_6113
The ingredients for salted butter caramels. Yes, that's the legendary $18 salt!
Date: 01/01/2010
Views: 196
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IMG_6114
Bringing the butter/sugar mixture up to temperature
Date: 01/01/2010
Views: 160
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IMG_6115
Bringing the butter/sugar mixture up to temperature
Date: 01/01/2010
Views: 176
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IMG_6116
Bringing the butter/sugar mixture up to temperature
Date: 01/01/2010
Views: 174
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IMG_6117
The caramels done! Now it takes an hour to set (and I'm not sure why it looks like the butter is pooling on top)
Date: 01/01/2010
Views: 157
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IMG_6118
Date: 01/01/2010
Views: 191
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IMG_6119
Roasted hazelnuts (haven't used these yet)
Date: 01/01/2010
Views: 175
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IMG_6120
Krokant mixture cooking (mainly almonds and sugar)
Date: 01/01/2010
Views: 176
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IMG_6121
The finished krokant. It's like almond glue (but much tastier than glue)
Date: 01/01/2010
Views: 128
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IMG_6122
Caramel = big mess
Date: 01/01/2010
Views: 143
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IMG_6123
Caramel = big mess
Date: 01/01/2010
Views: 168
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IMG_6124
Still a mess
Date: 01/01/2010
Views: 188
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IMG_6125
Starting to get a little less sticky
Date: 01/01/2010
Views: 167
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IMG_6126
Mmmm.. chocolate.64% Valhrona
Date: 01/01/2010
Views: 130
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IMG_6127
Date: 01/01/2010
Views: 189
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