Honey, Walnut, and Espresso Caramels

1. 1

   Place the toasted, chopped nuts into a bowl and set aside.

2. 2

   Line a, 11x7-inch dish with nonstick baking paper, fold corners so it doesnt pop out.

3. 3

   Heat honey, cream, espresso powder & salt in a heavy-bottomed saucepan with very high sides (this mixture is prone to lots of foaming!)

4. 4

   over medium heat and bring to the boil.

5. 5

   Once boiling, reduce heat and cook whilst continuously stirring for 20 minutes or till mixture reaches 257 degrees F - firm ball stage (125 degrees C).

6. 6

   Pour walnuts into the caramel and quickly stir well to combine, then pour into the lined dish.

7. 7

   Lightly rub the back of a spatula/large metal spoon with oil and use it to firmly press the mixture into the corners and level it down.

8. 8

   Store in the fridge till it has firmed up and set.

9. 9

   Lightly rub a sharp kitchen knife with oil, then carefully slice the block of caramel into bite size pieces.

10. 10

    Take a roll of non-stick baking paper and cut into little squares that are big enough to comfortably wrap around each of the caramels, then wrap them all up and store in a cool, dry place to be enjoyed when you wish!

* Per serving · 4 servings · Values may vary.

No additional tips available.