WALNUT

CARAMEL
 RECIPE BY

KIRSTEN TIBBALLS

Enjoy the combination of soft, chewy and crunchy textures when you bite into this cut
caramel with sugar coated walnuts throughout.

BEGINNER

SUGAR COATED WALNUTS

30 MINS
CARAMEL

CREATED WITH TART SQUARE 160 X 160 MAKES 40

SUGAR COATED WALNUTS

METHOD
INGREDIENTS
Boil the water and sugar together and then add in the
80g (2.82oz) water
walnuts. Continue to boil for a further 3 minutes. Strain off the
110g (3.88oz) caster (superfine) sugar
excess syrup and place the walnuts on a lined tray. Roast in
105g (3.7oz) walnuts, roughly chopped
the oven for approximately 20 minutes at 160°C until dry and
EQUIPMENT crispy.

strainer
aluminium baking tray (full)
silpat mat (full)

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
WALNUT CARAMEL

INGREDIENTS METHOD

Lightly oil a 160mm x 160mm tart and place it on a flat tray

QS vegetable oil
lined with baking paper. In a medium to large saucepan, boil the
315g (11.11oz) thickened cream 35% fat
cream with the cut and scraped vanilla bean and set
1 Heilala vanilla bean
it aside. Place the sugar in a saucepan and stir it gently with a
160g (5.64oz) caster (superfine) sugar
silicon spatula until a golden colour is achieved and all the sugar
55g (1.94oz) liquid glucose
is dissolved. Pour the boiled cream into the caramel to stop it
130g (4.59oz) unsalted butter
cooking followed by the glucose, butter, honey and salt. Whisk
20g (0.71oz) honey
continuously until you reach 118°C-120°C. Turn off the heat
3g (0.11oz) salt
and add in the bicarbonate soda and add in the walnuts. Pour
1g (0.04oz) bicarbonate soda
into a prepared oiled tart form. Leave to set at room temperature
EQUIPMENT (not in the fridge). Cut into either rectangles or squares with an
oiled knife.
whisk
digital thermometer Note: Caramel can be affected by high altitude, humid climates
aluminium baking tray (full) or if cooked too slowly. A digital thermometer is more accu-
tart square 160 x 160 rate than a candy termometer. You can also test the caramel
consistency by dropping some into a bowl of iced water before
removing from heat.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.