Smoked Almond turtles
Terry Pogue
Recipe By: Giada De Laurentiis
Vegetable oil cooking spray
1 cup coarsely chopped smoked almonds (5 ounces)
Caramel:
1/2 cup heavy cream
1 stick unsalted butter -- at room temperature (4 ounces)
1 1/2 cup light brown sugar
1 Tablespoon water
3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
Special equipment: a candy thermometer -- a 12-count muffin pan
Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth.
Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool
for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1
hour.
Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until
the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the
turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before
serving.
Store in an airtight container at room temperature.
Makes 18 turtles
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