SMOKED ALMOND DARK CHOCOLATE TURTLES AND CARAMEL SCIENCE

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Adapted from facebook.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • equipment

  • mini muffin tin

  • mini muffin liners

  • candy thermometer

  • for the turtles

  • 3/4

    cup smoked almonds, coarsely chopped

  • 3/4

    cup brown sugar

  • 1/4

    cup heavy cream OR soy creamer, room temperature

  • 1/2

    cup butter OR vegan butter, (such as earth balance), room temperature

  • 1/2

    TBSP water

  • 4

    oz dark chocolate (I used 72% Ghiradelli)

Directions

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 250 degrees F, 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, microwave proof, bowl. Heat the chocolate in 20 second increments, stirring in between, until it is melted, smooth, and glossy. (Alternatively, you could melt the chocolate over a double boiler if you prefer) 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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