1 minute read
Salted Caramels
BY JESSICA KLEIN
Few will believe these have none of the traditional caramel ingredients, but all of the caramel flavor. Plus they take way less effort to make. These are the same salted caramels I served in my restaurant and made on GGG on Food Network. As a kid, I loved caramels, like an unhealthy obsession love, I’m amazed my teeth didn’t rot out! I have very fond memories of eating luscious little caramels with my great grandmother, occasionally even making them. The best part about these? Aside from tasting “JUST LIKE CARAMEL!” (to quote Guy Fieri), is they don’t require any time over the stove - perfect for the hot summer weather we get in Texas.
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Serves 12 (or 3 hungry little boys in my case) Prep time 10 min Set time 20 min Total time 30 min
TOOLS NEEDED
• Large Jar • Stove • Medium to large frying pan • High powered blender • Food processor • Baking sheet • Parchment paper or saran wrap • Knife • Small spatula to scrape & spread
Photo by Jarrod Fresquez.
INGREDIENTS
Caramels
• 2 cups cashews • 3 cups pitted dates, chopped
Chocolate Sauce
• ⅔ cup coconut oil, melted • 1 cup cacao powder • 1/2 cup maple syrup • 1/4 teaspoon vanilla extract • Pinch of sea salt
Garnish
• Sea salt (I like fleur de sel) • Dried edible lavender (optional) • Dried edible roses (optional
MAKE IT
1. For the chocolate sauce: Blend all the chocolate sauce ingredients together in a high-powered blender, until smooth. 2. For the caramels: Put cashews in a food processor and grind into a flour, slowly add in the dates, while the food processor is running, one or two at a time. Once all of the dates have been added, keep it running for 3-5 minutes until you have a ball of caramel rolling around in the food processor. 3. Spread the sticky deliciousness about 1 inch thick on a parchment paper-lined cookie sheet. Place in the fridge to harden, about 20 minutes. 4. Remove & cut into small 1 inch-ish sized squares.
5. Sprinkle with sea salt. To serve you can put on a bed of chocolate sauce, or zig-zag it on the top.
6. If using, sprinkle with dried lavender and/ or roses.
