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.”
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
*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