Spanish caramel candies with pine nuts

Ingredients for 1 servings:

• 6 tbsp sugar
• 2 tbsp pine nuts
• 20 g butter
• 2 tbsp milk

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Caramelized Pineapple

Preparation: Have the above-measured ingredients ready. Grease or line a fireproof casserole or baking dish with baking paper and have this ready. Preparation: Put the sugar in a non-stick pan and heat on high, stirring constantly, until the sugar begins to dissolve. Gradually reduce the heat to medium and then add the butter. Continue stirring until the sugar has completely dissolved and mixed with the butter to form a viscous mass that slowly turns a light brown color. Meanwhile, heat the milk briefly (!) in the microwave and then carefully stir it into the mixture. Extreme caution and concentration are required here, as the caramel mixture will be very hot (approx. 150 degrees Celsius) and the milk will immediately begin to boil upon contact with the mixture. Therefore, do not add the milk all at once, but add it little by little. Keep stirring so that the mixture mixes well with the milk and does not burn. As soon as the mixture turns brown, stir in the pine nuts and then immediately remove from the heat. Transfer the mixture to the prepared dish and let it cool briefly. The mixture must still be warm before further processing! Cut the mixture into small cubes with a sharp knife and let it cool completely. Alternatively, if you have lined the dish with baking paper, you can lift the still-warm mixture out of the dish while still in the baking paper and roll it into a long sausage, which you then cut into bite-sized pieces. CAUTION! Because the mixture gets very hot during cooking, children should not cook this recipe without supervision! This recipe comes from Spain, where these “Caramelos Con Pinones” are very popular.