Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Slivered, blanched almonds

  2. 5 tablespoons 75ml Unsalted butter

  3. 3/4 cup 120g / 4 1/5oz Dark brown sugar

  4. Hot water

  5. 1 Cream of tartar

  6. Salt

  7. 1/2 cup 118ml Gewurztraminer

  8. 1 cup 237ml Heavy cream

  9. 1 tablespoon 15ml Instant espresso powder

  10. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast them 10 minutes or until golden. Dot the almonds with 2 tablespoons of the butter and replace in a turned off oven for another 10 minutes.

  2. In a saucepan combine the sugar, remaining butter, 3 tablespoons water, the cream of tartar and a pinch of salt and cook the mixture over moderate heat until a candy thermometer reads 230 degrees. Carefully add the wine, cream, coffee, vanilla and almonds. The mixture will boil up. Stir until combined and smooth over low heat. Raise heat and simmer for 5 minutes. Off heat, cool and store covered in refrigerator. Serve cold or warm.


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