Cashew Caramel

[Michael Laiskonis]

Cashew Caramel

I'll offer you a nice version that I use, for everything from a layer in entremets to dipped or enrobed in chocolate as a petit four. The quantity is indeed large. I pour it into caramel rulers, set onto a full sheet pan sized silpat, but the recipe can easily be broken down by half or in thirds, if you like. The addition of the cocoa butter, in the form of milk chocolate, adds just enough structure; the recipes that call for cooking sugar and cream or milk to a certain temperature can be fickle. If coating in chocolate, I'll let it set for a day or so at room temperature (I treat it just like an enrobed ganache. Allow it to set or crystallize, apply a 'foot' or coating of chocolate for the bottom, cut, allow it to form a bit of a 'crust', then dip); if I'm using it as a layer in an entremet or individual dessert, I'll chill or freeze either as a sheet or in appropriate forms- but once it is chilled or frozen, the moisture from condensation alone will give it a softer texture once thawed. I prefer it made with salted cashews or peanuts, but any roasted nuts will suffice, though I might add a bit of salt if the nuts are unsalted...

• 300 g granulated sugar
  
• 125 g glucose
  
• 375 g heavy cream, warm
  
• 200 g milk couverture, chopped
  
• 600 g roasted, salted cashews, chopped
  

1. Combine sugar and glucose in a heavy, non-reactive sauce pan and cook to a medium-dark caramel.

2. Remove from heat and deglaze with a portion of the warm cream. Add remaining cream and cook until caramelized sugar has dissolved and mixture is homogeneous. Final amount of caramel should measure approximately 675g.

3. Combine chocolate and cashews in a large bowl. Pour the hot caramel into the bowl, stirring to combine completely, ensuring all chocolate is melted and thoroughly incorporated.

4. Pour into silpat-lined frame or other form and allow to set at room temperature or under refrigeration.

Keywords: Dessert, Sauce

( RG513 )