Saffron Salted Caramel with Cashews

This is going to seem overwhelming at first so try it on a day when you have nothing else to do, or if you have no spare time (like me) do it late at night when everyone is in bed and you can’t sleep. Don’t freak out!

Equipment Needed:
Large non-stick sauce pan or stock pot
Reliable candy thermometer
Heat resistant rubber scraper or wooden spoon
8×8 pan or 9×13 pan or jelly roll pan (depending on how thick you want your caramel to be)
Parchment paper (if you prefer not to butter the pan)
Mortar and pestle or spice grinder
Plastic wrap or airtight container

Seriously, it’s not that scary, you can do this! And if you do it at midnight no one has to know if you eat the whole pan yourself.

Compound 1 Tablespoon of sugar with 2 small pinches of saffron, then add this to the remaining 2 cups of sugar. To compound it, place the sugar and saffron in the mortar and pestle and grind until the sugar is a nice pinkish color and you can no longer see the long threads of saffron.

In a large non-stick sauce pan over low heat (low and slow is the name of the candy game sister, don’t cheat!) melt butter, Karo syrup, salt, 1 cup of the cream, and the sugar mixture. Allow to come to a boil, stirring occasionally. Once it boils slowly stir in the remaining cup of cream.

Allow to come to a boil again, cook until it reaches 235 F on a candy thermometer. If you want a harder/chewier caramel (almost toffee consistency**) allow it to reach soft ball stage, 240 F. If you want a very soft, almost runny caramel (for sauces or ice cream topping) cook it to about 5 degrees below thread (Thread is 230F).

While you are patiently waiting for your caramel to boil to the desired temperature over low heat (what did I say about cheating?!? If you try to rush it by raising it to medium or high heat, it will become a brick, a delicious brick, but a brick all the same), line your pan with parchment paper or butter it. Place the chopped cashews on the bottom of the pan (if you want them mixed into the caramel you can add them to the mixture when you add the vanilla).

Once the caramel mixture reaches your desired temperature, immediately remove it from heat and stir in the vanilla extract. Pour into the prepared pan and place the whole cashews on top. Allow to cool.

Cut into squares and dip in chocolate or serve plain immediately. If you are giving it as a gift or storing it, wrap it immediately and then store the wrapped pieces in an airtight container.

**If you are cooking it to a hard toffee consistency you will want to butter a jelly roll pan and pour the caramel into that. Once it is cool place it in the freezer for about an hour and then take it out and break it with a clean hammer into bite sized pieces.

Mix-Ins: I’ve tried brownie bits, pretzels, crisp bacon pieces, marshmallows, macadamia nuts, crystallized ginger, chopped candy bars, fudge chunks and dried fruit. Your only limitation is your own creativity

I don’t drink coffee but I have friends who do and they like this variation. Dark coffee toffee caramel: substitute 1/2 cup molasses for the last 1/2 cup of light Karo and then at the end add 2 Tablespoons cold espresso (or coffee of choice) when you add the vanilla extract.

See you survived and you learned lots of variations to keep everyone happy. If you overcooked it, don’t worry – you can put the brick out like a salt lick for your kiddos, it will keep them happy…sticky but happy. Seriously the only way to screw up this recipe is if you cook it too hot too fast. So learn to slow down and just enjoy slow cooking. With a little practice you will have your mother-in-law asking for your secrets.