FOOD + DRINK, RECIPES + menus | March 1, 2010

Blood Orange Caramels with Toasted Almonds and Sea Salt | Candy Recipe

blood orange caramels recipe on matt bites

I cannot believe that I never visited Matt Bites before. It is an exceptionally awesome blog produced by food photographer Matt Armendariz, who is located in Los Angeles. Matt offered a lot of behind the scenes stories on his blog. He also shares tips on food and food photography.

If you like to bake your own candy, you will want to add this to your repertoire. We have to thank one of his food stylist friends, Cindie, for this recipe. She brought the Blood Orange Caramels with Toasted Almonds and Sea Salt at a shooting. I must quote how Matt, who does not have a sweet tooth, described the taste:

Oh my god, these caramels. Soft and chewy, the initial stickiness gives way to buttery and tart citrus flavors before ending with tiny salty fireworks once the crystals have had time to dissolve on your tongue. The whole shebang ends with a crunch of the toasted nuts, and before long you realize these caramels have sent you over the edge with very distinct flavors all working together harmoniously.

I was sold when I saw the pictures. Now, I am craving for some. If you bake those, make sure to use Parchment paper. You are never supposed to put wax paper on the oven since it could burn. But it is even more important when you are making caramels. People who used wax paper for baking reported that the caramel sticked too much, which was caused by the fact that the wax melted on the oven. Leave the wax paper to wrap the caramels, once they have cooled down.

+ photos and recipe: Matt Bites

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