Dec 11, 2011

Creamy Caramel with Pistachios/Flødekarameller med pistacie

Would you believe it! Norway is out of butter. Last I heard, Denmark sent some butter to Norway and now there is no butter in the supermarkets (at least in my Copenhagen neighbourhood) People are trekking from one supermarket to the other in search of butter. Oh Christmas season and the first world problems it brings!
I scored the last block of butter in my neighbourhood Netto. I felt like a grinch stealing someone else's Christmas baking merriment. But my bad conscience dissolved with the first bite of these creamy caramel squares I used the butter for. Mmmm ...
Without further ado, recipe for this caramel, buttery, melting goodness. I used a recipe from Mette Blomsterberg.

You will need:  ( Makes 60)
1/2 litre Cream 38%
250g Sugar
100g Honey (You can also use 100g glucose syrup)
60g Butter
40g Unsalted, whole pistachio kernels

You will also need:
A kitchen thermometer
An 18x18 container
2 tbsp, any neutral oil to oil a baking sheet.

Cook cream, sugar, honey, and butter a thick bottomed saucepan. Let it simmer till the caramel is golden in colour, and has a thick, creamy consistency. Stir occasionally, especially towards the end. Cook it long and slow over medium heat. (Mine took approx. 35 minutes)

The caramel is ready when the mix begins to leave the bottom and sides of the pan and has reached 124C. Use the kitchen thermometer to check temperature. (The 'when the mix leaves the bottom of the pan' sounds vague, but you will know what I mean when you are stirring)

Take pan off the stove, add pistachios.

Pour the caramel into the 18x18cm container lined with an oiled baking sheet. Cover with another oiled baking sheet on top.

Allow it to cool and set overnight. Cut into small bite sized squares once set.

I have been wrapping them in cellophane paper and packing them in little boxes as pre-Christmas visit gifts for friends and family. They love it! A very Merry Christmas to all of you!

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