Fleur de Sel pecan caramels – The Food Dept

If you haven’t yet checked out The Food Dept, go take a look. It’s simply stunning food photography. I was a bit nervous about making this recipe, my track record with caramel isn’t that great, but it worked out and is delicious! I would probably up the quantity of pecans next time. You’ll need a candy thermometer and Fleur de Sel, a French sea salt. If you don’t have Fleur de Sel (and it is quite expensive), good old Maldon flakes will do. Makes approximately 36 pieces.

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Ingredients
Olive oil spray, for greasing
¾ cup cream
30g butter
1 vanilla bean, split
½ teaspoon Fleur de Sel
1 cup sugar
¾ cup honey
Extra, 30g butter, diced
½ cup roasted pecans
Extra, ¼ teaspoon Fleur de Sel

Making it
1. Line a 15 x 25cm loaf pan with baking paper and spray lightly with olive oil spray.
2. Combine the cream, butter, vanilla bean and Fleur de Sel in a small saucepan over medium heat until it comes to the boil, remove from the heat and cover with the saucepan lid to keep warm.
3. To make the caramel, combine the sugar and honey in a medium, heavy based saucepan. Stir gently over a low heat until the sugar has dissolved. Be careful to not let the mixture come to the boil until the sugar has dissolved or the caramel will crystalize.
4. Once the sugar has dissolved, take a pastry brush dip it in a little water and clean around the edges of the saucepan to make sure there are no sugar crystals on the sides of the saucepan.
5. Place in the candy thermometer and bring to a rapid simmer, cook until the syrup reaches 155ºC (310ºF) on the candy thermometer, 6. Remove from the heat. Carefully pour the cream mixture into the caramel, stir well and then remove the vanilla bean.
7. Return to a medium heat and cook the caramel until it reaches 127ºC (260ºF). Remove from the heat and stir through the diced butter and pecans. Mix until the butter has melted. Pour into the prepared pan, sprinkle with the extra Fleur de Sel and allow to set at room temperature.
8. Once cool remove from the pan and slice into bite size pieces.
9. Store in a cool dark place, individually wrap in wax paper to prevent sticking together.

2 thoughts on “Fleur de Sel pecan caramels – The Food Dept

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