caramel pine nuts

Caramel Pine nuts                                                                                                                                   2 x 500g pints

400g       pine nuts toasted at 325 for 4 turn 3 minutes

400g       cream

5g           orange zest

25g         rum

300g       sucrose

100g       water

5g           salt

50g         butter

  1. Place the pine nuts in a medium bowl and set aside.
  2. Place cream, orange zest, and rum in a small pot, and place over medium high heat. Bring to a boil, then remove from heat and reserve in a warm place.
  3. Place sucrose, water, and salt in a medium sized pot. Cook over medium high heat until it reaches a medium amber.
  4. When the caramel is the correct color, add the butter and stir until even. Add the reserved cream, and stir until even.
  5. Strain the caramel over the pine nuts, and stir periodically as it cools to encourage even absorption of the caramel into the pine nuts.