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Caramel Fail, Roasted Almond Success

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Caramel Fail, Roasted Almond Success

We eat a lot of ice cream at our house. An afternoon about two weeks ago, a good caramel sauce sounded heavenly, so I dug through the recipe files and found a scrap of paper with the following:

Homemade Caramel Sauce

*1 cup milk

*1 cup evaporated milk

*1/2 cup butter

*Stir until boils, continue to simmer for 10 minutes

Not much for instructions, eh? But I figured, “I’m smart, I can figure this out.”

WRONG.

I gotta say that it tasted delicious, but it looked bad. Once the caramel sauce cooled it became one gloppy mess. I looked online to find what I did wrong, and that ‘s when I found a nice recipe from Simply Recipes with easy to follow instructions. Apparently, caramel sauce doesn’t need to simmer for 10 minutes.

Sauce-making lesson learned.

After the sauce fiasco, I roasted almonds for the ice cream eating extravaganza I planned later that day. My impromptu recipe worked out wonderfully. I’d call it a success.

Recipe for Roasted Almonds

*Place one layer of both whole and slivered almonds on a baking sheet

*Liberally salt

*Bake in oven at 350 degrees for 10 minutes

*Once cool, scoop almonds into a jar and drizzle honey into the jar

*Stir to equally coat almonds

Eat!

roasted honey almonds over ice cream

2 Responses to “Caramel Fail, Roasted Almond Success”

  1. Monet says:

    I just found your blog today, and as a fellow Coloradan, I’m glad that I did! I’m trying my hand at caramel sauce tomorrow, and we’ll see how my first time goes!

    • saral says:

      Thanks for visiting, Monet! Definitely get excited to meet other CO bloggers. Please share your sauce results – it will be about 20x better than mine, I’m sure.

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