Yes, this is the same caramel as my previous post. I just changed the candied ginger for chopped pistachio. Pistachio is soooo good with the lemon flavour, and the crunch gives the caramel an extra dimension. Easy to make, and really beautiful to look at! Give it a try and let me know what you think! Let it cook to a higher temperature if you like harder caramel…
Dont forget to try these chocolate soft caramels with raspberry powder! And I hope you haven’t missed my version of Swedish lussekatter (saffron buns), the Saffron Christmas star.
25 min + chill time
10
15 min
60-70 pieces
Recipe for my lemon caramel with pistachio (Citronknäck med pistage)
- 2 dl sugar
- 2 dl whipping cream
- 2 dl light syrup
- 1 pinch of vanilla powder
- 1 lemon, zest (approx. 0.5 tbsp)
- 1 tbsp salted butter
- A handful of pistachios
Prepare a tray with small caramel cases.
Add sugar, cream, syrup and vanilla in a saucepan and let it boil on medium high heat until it reaches 127 degrees C. The hotter it gets, the harder the caramel gets after reaching room temperature.
Stir it now and then. When it reaches desired temperature, remove the saucepan from the heat and add butter and the lemon zest. Mix with a spoon until smoooth. Fill the prepared cases and let them chill for 30 minutes. Top with the chopped pistachios. Let them cool in room temperature for some hours or for the night. Enjoy!
You can use the same recipe and add any topping that goes well with the lemon flavour.
