So, for those that don’t like liciuros or how hard it is to eat normal caramel apples. Let’s try it in a different form!
You will need!
Ingredients
- ½ cup blanched hazelnuts
- 2 3-inch cinnamon sticks
- 2 cups apple cider
- 1½ cups raw sugar
- ½ cup heavy cream
- 5 tablespoons unsalted butter, cut into pieces
- 1 teaspoon flaky sea salt, plus more for serving
- 2 tablespoons Calvados or other apple-flavoured brandy OR some Apple candy Flavouring if you do not want to or can not use Brandy, use less of the flavouring as it is concentrated.
- ½ teaspoon vanilla extract
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- Candy thermometer
- Cooking spray
- 9×5″ loaf pan
- Parchment Paper
- Baking sheet
- Saucepan
- Chef’s knife
Instructions
Step 1
Preheat the oven to 350°. Lightly coat a 9×5″ loaf pan with nonstick spray. Line the pan with parchment paper, leaving a 2″ overhang on the long sides of the pan. spray parchment with the cooking spray.
Step 2
Spread hazelnuts on a small, rimmed baking sheet and toast, tossing occasionally, until fragrant and light brown, 7–10 minutes. Let cool for 10 minutes, chop, and set aside.
Step 3
Bring the cinnamon, cider, and sugar to a boil in a medium saucepan fitted with a candy thermometer over high heat, swirling pan to dissolve sugar. Cook, swirling pan occasionally, until thermometer registers 280° and caramel is dark amber, 15–20 minutes. Advice, do not walk away and keep an eye on it or you will burn the caramel and.. that’s a gross smell and grosser taste .
Step 4
Remove the pan from heat and add the cream, butter, and 1 tsp. salt (mixture will bubble vigorously). Return to medium-high heat, not boiling, and cook, swirling pan occasionally, until thermometer registers 250°, 5–10 minutes. Remove from heat and swirl in Calvados/flavouring, vanilla, and reserved hazelnuts.
Step 5
Pour into the prepared pan and chill until it’s firm but not hard, about 1 hour. Let it sit at room temperature for about 5 minutes to loosen the caramel, then lift from the pan with parchment overhang. Peel parchment from caramel, trim edges, and cut into ¾” pieces. Wrap individually in parchment paper and chill, or serve on a platter. Sprinkle it with salt just before serving.
