Olive Oil Caramel with Toasted Pine Nuts

Name: Olive Oil Caramel with Toasted Pine Nuts
Yield: Yield: 952 g/2 lb 1.44 oz
Cuisine: United States
Ingredients: Sugar 260 g 9.17 oz 27.31%; Extra-virgin olive oil 40 g 1.41 oz 4.2%; Toasted pine nuts, coarsely chopped 200 g 7.05 oz 21.01%; Glucose 130 g 4.59 oz 13.66%; Lemon juice 2 g .07 oz .21%; Water 100 g 3.53 oz 10.5%; Heavy cream 220 g 7.76 oz 23.11%

Preparation info

Yield:
952 g

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Sugar 260 g 9.17 oz 27.31%
Glucose

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Cook the sugar, glucose, lemon juice, and water in a small sauce pot over high heat.
Heat the cream and olive oil in a microwave, just enough to warm the mixture up to about 65°C/150°F.
When the sugar turns to a deep, dark caramel color (go by color, since taking the temperature of something so shallow is practically impossible), turn off the heat and