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Caramel for Three-Nut Torte
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
Unsalted butter, for baking sheet
1/2 cup sugar
3 tablespoons water
Gallery
Caramel for Three-Nut Torte
Recipe Summary
Yield: Makes about 1 cup
Gallery
Caramel for Three-Nut Torte
Caramel for Three-Nut Torte
Caramel for Three-Nut Torte
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- Unsalted butter, for baking sheet
- 1/2 cup sugar
- 3 tablespoons water
Directions
Butter a baking sheet or line it with a Silpat (a French baking mat). Bring sugar and the water to a boil in a small, heavy saucepan, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking, without stirring, until caramel is dark amber, swirling pan to color evenly. Remove from heat.
Immediately pour caramel onto prepared baking sheet. Let sit until hardened and completely cool; coarsely chop. Store in an airtight container at room temperature until ready to use, up to 1 day.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Caramel for Three-Nut Torte
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Caramel for Three-Nut Torte
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
