Adapted from Heidi Swanson, we like this recipe because it substitutes honey for corn syrup and sugar. You will need a candy thermometer because the trick to this caramel recipe is to achieve a good set so that the caramels hold their shape when cool. We found ours at the grocery store for about $5 (nothing fancy).
Makes about 18 individual caramels
2 c. walnuts, toasted and chopped
1 c. heavy cream
1 Tbls. good espresso, finely ground
1/2 tsp. sea salt
1 c. honey (does not have to be expensive, clover works well)
Candy thermometer
Toast and chop walnuts. Place in a medium-sized bowl.
In a thick-bottomed saucepan, heat cream, espresso, and salt until it starts to bubble. Mix in honey and bring to boil. Clip on candy thermometer, slightly lower heat and cook for about 20 minutes, until 260F. Stir often until this temperature is achieved. Remove from heat.
Pour caramel over nuts and mix. Let cool slightly, then drop a tablespoonful at a time onto an oiled or parchment-lined baking sheet. Let caramel cool completely. Wrap in waxy parchment paper, twisting both ends of the paper to look like a wrapped piece of candy. Store in a cool place.
Variation: You can also make this recipe without the nuts. Follow instructions, but instead of dropping the caramels onto a baking sheet with a tablespoon, spread the entire mixture out and let set. Cut individual, rectangular pieces then wrap.
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