Hazelnuts, Caramel, Chocolate...need I say more? Yes, actually, I have a lot more to say.

I don't know why, but hazelnuts are a bit difficult to find around here.  I guess they're just a bit too European for this Ohio suburb.  But I finally found a nice big bag of raw hazelnuts by going across town to Trader Joes.  Oh how I love Trader Joes.  It reminds be of being back in Portland.  I'd been wanting to try out a recipe I saw on TV a while back (I really love Rachel Allen).  But making this recipe turned out to be more of a learning experience than I expected.

Lesson #1- be prepared before you start.  So, this was supposed to be a tart.  But once I'd rolled out my favorite sweet tart dough, I couldn't find my tart pan anywhere!  I know these sort of things sometimes happen after a move, but it was frustrating.  So I settled on a round cake pan.  I patted the dough into place and popped it into the oven...which led to...

Lesson#2 I really know better, I do.  So why would I bake pastry dough without placing parchment filled with dry beans on top?  Maybe not having the right tart pan had just thrown my judgement momentarily, but really there's no excuse.  If you don't line your pie or tart dough, the sides will shrink right down!  You can check out my picture to see exactly what it looks like when this happens.  But I decided to keep going because I had already started.

So then I made the delicious and wonderfully easy caramel then stirred in the hazelnuts.  If you only have raw nuts, definitely take the time to roast them.  Nothing beats the crunch and flavor you get in roasted nuts.  I also like to salt mine.  I'm all about savory and sweet. 

Once that has been poured into the crust, make the ganache for the top.  By now, everyone is well aware of my love for ganache.  :)  But there was one little problem...

Lesson #3 - certain recipes should be made at the right temperature and humidity.  It had been very hot in Ohio and our poor air conditioner just couldn't get this house cool enough.  So, after pouring the ganache on the top for the final step, it never set properly.  I tried putting it in the fridge to harden up a bit, but it would melt again quickly once I brought it out again.  This is pretty clear from my last picture.

But you know, despite these learning experiences, this still tastes really delicious.  And the way the ganache ran down the sides ended up looking rather elegant I like to think.  The hazelnuts have a nice soft crunch and subtle flavor.  
Give it a try, but try to learn from my mistakes! :)

Caramel-Nut-Chocolate Layered Tart
for the full recipe (and a better picture) click on this link...
http://uktv.co.uk/food/recipe/aid/573910

Chocolate Covered Caramels

The first Christmas after Ann was born, I started dipping my own chocolates.  They make a wonderful gift and are a lot of fun to make.  Some of my friends and family know of my obsession with See's Candies.  Their chocolates are my absolute favorites ( I turn up my nose at Godiva and others that try to be fancy, but just don't taste as good).  But sadly my closest See's is in Chicago, a quick 5 hour drive away.  So I try to make a couple on my own.  Jared's and my favorite are the vanilla caramels with almonds in them.  They so yummy and chewy, I can sit down and eat them all.  This recipe in and of itself can explain my holiday weight gain so far this year.  So this recipe is my attempt to make something delicious for my family.  I've discovered that Ann isn't a fan of the caramel if it has nuts in it, but loves them plain.  Evelyn will eat anything if it's covered in chocolate. 
Learning how to do my own chocolates has been a work in progress and I feel like I've learned a little more each time I do it.  I think the best piece of advice I can give is to use the best ingredients you can.  That especially goes for the chocolate you dip them in too.  I have been using Ghiradelli Milk Chocolate, but would use Guittard if I coud find it out here.  Using good quality ingredients makes a surprising difference. 
Things you will need- Candy Thermometer, and if you want, a Chocolate Thermometer, and Parchment Paper.

Vanilla Almond Caramels
1 (14 oz) can sweetened condensed milk
1 1/2 C light corn syrup
1 C granulated sugar
1 C packed brown sugar
1/2 C butter
1/4 t salt
2 t vanilla
1 C almonds (roasted, salted, I prefer Diamond brand)
Tempered dipping chocolate

Place parchment paper in 13x9 in pan and spray with pam.  Set aside.
In a heavy 4 quart saucepan, combine milk, corn syrup, sugars, butter, and salt.  Place over medium heat and stir with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer.  Stirring constantly to precent scorching, cook to 242 degrees or soft ball stage.  remove from heat and immediately pour in vanilla and nuts, stirring quickly.  Pour into prepared pan.  Cool at room temperature until firm. 
Remove from pan and cut with a good strong knife into squares.  Dip into tempered chocolate.
For an extra touch, sprinkle on a little kosher salt before the chocolate cools.

Store in a cool dry place or else they will 'bloom' (when they get streaky or grey).