With Bread Crusts ✿ Caramel Almond Rusks Recipe by cookpad.japan
Cooking Instructions 1 Cut the bread crusts into 1/4s. Finely chop the sliced almonds. (alternatively you could used diced almonds). 2 Bake in the preheated oven for about 25 minutes at 130℃ until crispy. Remove from the oven, and bake the almonds for about 3 minutes in the residual heat. 3 Add butter and granulated sugar into a frying pan, and melt over a medium heat. 4 When the mixture starts to bubble and brown, add the heavy cream, caramel cream, and salt, then simmer. 5 Simmer until it turns a beautiful caramel colour. 6 Add the bread crusts and almonds, and toss quickly. Continue pan-frying for a little while. 7 Use the same parchment paper from Step 2 and spread the bread crusts so that they won't stick to each other. Let cool. (You don't need to pan fry any more.) 8 Done ✿ 1 Cut the bread crusts into 1/4s. Finely chop the sliced almonds. (alternatively you could used diced almonds). 1 Cut the bread crusts into 1/4s. Finely chop the sliced almonds. (alternatively you could used diced almonds). 2 Bake in the preheated oven for about 25 minutes at 130℃ until crispy. Remove from the oven, and bake the almonds for about 3 minutes in the residual heat. 2 Bake in the preheated oven for about 25 minutes at 130℃ until crispy. Remove from the oven, and bake the almonds for about 3 minutes in the residual heat. 3 Add butter and granulated sugar into a frying pan, and melt over a medium heat. 3 Add butter and granulated sugar into a frying pan, and melt over a medium heat. 4 When the mixture starts to bubble and brown, add the heavy cream, caramel cream, and salt, then simmer. 4 When the mixture starts to bubble and brown, add the heavy cream, caramel cream, and salt, then simmer. 5 Simmer until it turns a beautiful caramel colour. 5 Simmer until it turns a beautiful caramel colour. 6 Add the bread crusts and almonds, and toss quickly. Continue pan-frying for a little while. 6 Add the bread crusts and almonds, and toss quickly. Continue pan-frying for a little while. 7 Use the same parchment paper from Step 2 and spread the bread crusts so that they won't stick to each other. Let cool. (You don't need to pan fry any more.) 7 Use the same parchment paper from Step 2 and spread the bread crusts so that they won't stick to each other. Let cool. (You don't need to pan fry any more.) 8 Done ✿ 8 Done ✿ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Italian Beef Homemade vanilla extract Grandma's Pecan Pumpkin Pie Chicken Skewer In Sichuan Peppercorn Salt Rub Pumpkin Patch Bread Crockpot Italian Beef Homemade vanilla extract Grandma's Pecan Pumpkin Pie Chicken Skewer In Sichuan Peppercorn Salt Rub Pumpkin Patch Bread Caramel Flavored Fold-in Sheet (For Bread) Flourless Pancakes Easy Homemade Pancakes Easy and Nutritious Everyone Loves this Ham, Cheese and Lettuce Sandwiches Osechi Simple Matsumae Pickles My Favourite Rusks with Brown Sugar Honey Bread Delicious Cream Cheese Toast Cheddar corn chowder Homemade Natural Tomato Yeast Hotteok Korean Cooking Caramel Flavored Fold-in Sheet (For Bread) Flourless Pancakes Easy Homemade Pancakes Easy and Nutritious Everyone Loves this Ham, Cheese and Lettuce Sandwiches Osechi Simple Matsumae Pickles My Favourite Rusks with Brown Sugar Honey Bread Delicious Cream Cheese Toast Cheddar corn chowder Homemade Natural Tomato Yeast Hotteok Korean Cooking