Cooking a delicious homemade roast is not so difficult if you have There is a thermometer for caramel. Only on it you can navigate, bringing caramel to the desired degree of readiness. First, sugar is boiled with corn syrup, then into this mass nuts and butter interfere, and at the very end – soda, which reacts with sugar and fills caramel many small air bubbles. At this point you need to immediately pour the mass onto a baking sheet and distribute it in a very thin layer so that the frying is fragile and pleasantly crispy. друзьями: 
AT ремя: 1hour. 10 min. Difficulty: medium Amount: 700 gr. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. Sahara
- 1 tbsp. water
- 0.5 tbsp. light corn syrup
- 1/3 Art. dark corn syrup
- 2.5 tbsp. chopped roasted hazelnuts
- 2 tbsp. l (30 gr.) Butter
- 0.5 tsp salt
- 1 tsp soda
Recipes with similar ingredients: sugar, syrup, hazelnuts, butter creamy
Recipe preparation:
- Cover a heavy, large baking sheet with parchment paper. Вlarge pan with a thick bottom mix sugar, water, whole corn syrup and heat over medium heat until sugar will dissolve. Increase the heat to maximum and cook without stirring, to a temperature of 126 ° C on a thermometer for caramel, about 20 minutes. Reduce heat to moderately low. Stir in nuts, butter and salt (the mixture will be thick and nutty), and cook to a temperature 146 ° C, stirring constantly, about 15 minutes. Quickly mix in the soda. Immediately pour the caramel onto the prepared pan, distributing as thin as possible. Leave to harden.
- Break the roast into pieces and store in an airtight container at room temperature. If desired, you can serve with your beloved ice cream.
