Burnt Almond Caramel Sauce

Recipe Ingredients

1 cup	93g / 3.3oz	Slivered, blanched almonds
5 tablespoons	75ml	Unsalted butter
3/4 cup	120g / 4.2oz	Dark brown sugar
		Hot water
1		Cream of tartar
		Salt
1/2 cup	118ml	Gewurztraminer
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Instant espresso powder
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast them 10 minutes or until golden. Dot the almonds with 2 tablespoons of the butter and replace in a turned off oven for another 10 minutes.

In a saucepan combine the sugar, remaining butter, 3 tablespoons water, the cream of tartar and a pinch of salt and cook the mixture over moderate heat until a candy thermometer reads 230 degrees. Carefully add the wine, cream, coffee, vanilla and almonds. The mixture will boil up. Stir until combined and smooth over low heat. Raise heat and simmer for 5 minutes. Off heat, cool and store covered in refrigerator. Serve cold or warm.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9620 broadcast 07-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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