Lavender Macadamia Caramels – a delicious recipe with sugar, cream, corn syrup, butter, dried lavender, tea. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Do ahead (up to three days before, with a minimum of 24 hours for the lavender to infuse the sugar and the cream): Combine sugar and 2 tablespoons lavender in an airtight container. Seal. Pour the cream into a container. Add tea bags and remaining tablespoon of lavender. Seal container with cream and refrigerate.
2
Butter a 9 x 13 pan, or high rimmed cookie sheet.
3
Place a mesh colander over a large pot. Sift sugar into the pot. Using the same colander, drain cream into a separate container. Squeeze tea bags into the cream before disposing.
4
Add butter, syrup, and 1 cup of the cream into the pot. Heat to medium high until boiling rapidly, stirring frequently. Stir in remaining cream.
5
Heat to 244 F, without stirring. Pour caramel into greased pan. Sprinkle with nuts.
6
Refrigerate until cool. Once caramel is chilled, cut into small squares and wrap in wax paper.
1231
kcal
Calories
84
g
Fat
121
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups sugar, 1 3/4 cups cream, 1.5 cups corn syrup, 1 cup butter, and more.
Yes, Lavender Macadamia Caramels falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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