Homemade salted butter caramels
Ingredients for 18 caramels:
120 g sugar
40 g semi-salted butter
40 g of liquid cream (30% fat)
½ teaspoon of natural vanilla extract
20 g raw almonds or hazelnuts
1 g of coarse salt
Cover a baking dish or cutting board with parchment paper. Place 2 square stainless steel molds (8×8 cm, as in the photo below) on top. Grease the inside.
Pour the sugar into a small saucepan and caramelize over medium heat. In another saucepan, heat the cream until it comes to a boil. When the caramel reaches 180°C, pour the cream over it. Stir vigorously. When the new mixture reaches 140°C, remove the pan from the heat and add the chopped almonds and the butter. Stir vigorously once again.
Pour the mixture into the molds. Let cool and harden for about 2 hours. Then remove the metal molds and cut the squares into 9 salted butter caramels.