SMOKED ALMOND DARK CHOCOLATE TURTLES AND CARAMEL SCIENCE
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- 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)
Adapted from facebook.com
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.