- 225 g granulated sugar
- 60 ml water
- 15 g unsalted butter
- 60 g toasted pecans
- 1 silicone spatula
- 1 large heavy bottom saucepan
- 1 silicone brush
- 1 silicone mat
Grease silicone spatula so that the caramel doesn't stick to it.
Put granulated sugar and water in large heavy bottom saucepan and put on medium heat.
Do not stir so that the mixture doesn't crystallize. If it does, just keep on medium-low heat.
If a bit of crystallization around the edge of the pan, take a silicone brush and dip in water and wipe away.
Can keep a lid on the pot to trap the steam to prevent crystallization.
Add unsalted butter once the caramel mixture turns to a nice dark rich amber color.
Add nuts and seeds such as toasted pecans to the mixture
Pour onto silicone mat to let it cool for 10 to 15 minutes until it is snapable.
Use it for brittles and sugar shards.
How to clean utensils
Add water and utensils, including thermometer, to pan and bring to a boil and then clean.
How to clean counter tops
Put damp cloth over caramel on countertops for a half an hour or so and then clean.