Cardamom Honey Caramel Pears

enough for 8-10 small/medium apples or pears.
Choose apples/pears that are unwaxed as that will help the caramel to adhere.
1 ½ cups heavy cream
1 ½ cups + 1 tablespoon mild honey, such as clover
¾ teaspoon salt, kosher
3 cardamom pods, cracked and seeds ground or ¼ teaspoon ground cardamom
1 cup toasted, roughly ground hazelnuts
You will also need a thermometer and popsicle or lollipop sticks .

Fill your sink or a large bowl with a couple inches of ice water. This will be used to quickly stop the caramel from cooking once it’s reached the desired temperature.
In a large sauce pan (the caramel bubbles up so make sure the pot is much larger than the quantity of the ingredients) heat the cream and salt to a simmer. Once small bubbles appear stir in the honey and ground cardamom. Bring to a boil then reduce heat to a simmer. Stir occasionally to avoid scorching on the sides or bottoms of the pan.
Continue to cook until the temperature reaches 255-260*F. If not cooked enough the caramel will be too soft and run off the fruit. If cooked too long the caramel will be difficult to chew.

*Tips for Success*
– Boil caramel until it reaches 260*. This will produce a firmer caramel that will better adhere to the apples or pears.
– Use firm pears. If they are too ripe the stick will slide right out.
– Wait to dip the fruit until the caramel is nearly cool. It will be quite thick and sticky but it helps to prevent the caramel from sliding right off.
– Use fruit that is not waxed.
– Chill the fruit before dipping. This sets the caramel immediately. You could also dip then refrigerate.
– Let the excess caramel drip off for at least one minute before dipping into the nuts.

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