Equipment:
mini muffin tin
mini muffin liners
candy thermometer
mini muffin liners
candy thermometer
For the turtles:
¾ cup/108g smoked almonds, coarsely chopped
¾ cup/150g brown sugar
¼ cup/60ml heavy cream OR soy creamer, room temperature
½ cup/113g butter OR vegan butter, (such as earth balance), room temperature
½ tablespoon/7ml water
4 ounces/113g dark chocolate
¾ cup/108g smoked almonds, coarsely chopped
¾ cup/150g brown sugar
¼ cup/60ml heavy cream OR soy creamer, room temperature
½ cup/113g butter OR vegan butter, (such as earth balance), room temperature
½ tablespoon/7ml water
4 ounces/113g dark chocolate
Instructions
Fill 12 mini muffin tins with mini muffin liners.
Split up the almonds between the 12 muffin tins, placing them in the bottom of the liners.
In a heavy-bottomed saucepan, combine the brown sugar, soy cream, vegan butter, and water.
Stir over medium-low heat until the mixture is smooth, and the sugar has melted. Stop stirring and allow the mixture to come to a boil. (keep on medium low heat unless the mixture is not boiling within a few minutes.)
Without stirring, allow the mixture to bubble and cook until a candy thermometer registers 250F/121C, about 5 to 7 minutes.
Let the mixture cool for 30 seconds.
Carefully spoon the caramel over the nuts.
Allow the caramel to harden, at room temperature, for 1 hour.
Put the chocolate in a small double boiler on low heat, stirring until it is melted, smooth, and glossy.
Spoon the chocolate over the caramel and refrigerate for 30 minutes.
Serve straight out of the fridge if you prefer a harder caramel, or let soften at room temperature for at least 1 hour if you prefer a softer caramel.
Store in an airtight container.
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Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach
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561-285-7466
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