Recipe by Cook's Hideout

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This is one of the quickest Indian Cooking Challenge ever. I was a little skeptical trying it since I have never ever tried making caramel before. Actually I shy away from any dish that needs testing the “consistency of sugar syrup”. I bought a candy thermometer, but still haven’t used it. Well anyway I waited till the last minute and made the praline on Saturday and all it took really was 15-20 minutes and the end result was this crunchy, delicious dry fruit candy bar. My husband loved it so much that he said next time make a LOT MORE...

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Ingredients

• (1.25l) fish stock
• (1.25l) fish stock (– coarsely chopped)
• (1.25l) fish stock (powder)
• 2 tbsps Poppy seeds (White)
• 2 tbsps vegetable oil (– (I didn’t see the use for oil, I’m going to omit it next time))

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Method

1. Heat sugar in a heavy bottom pan on medium heat. The sugar will slowly start to liquefy along the edges first and will start to change color. Keep a constant eye on the sugar and keep stirring.
2. My caramel was a little grainy in the beginning, but I followed Mr. Lebovitz’s advise and lowered the heat and slowly stirred it until all the sugar was melted and had a beautiful caramel color.
3. Once the sugar reaches the exact caramel consistency, turn off the heat and add the chopped nuts, poppy seeds and cardamom powder.
4. Stir well until all the ingredients are incorporated and pour onto a lightly greased plate.

View the recipe instructions at Cook's Hideout