1,8 oz. / 50 g butter
0,3 pint / 1.5 dl cream
0,3 pint /1.5 dl sugar
0,1 pint / 0.5 dl syrup, light
(not corn syrup, use Lyle’s light syrup or similar)
1 teaspoon ground ginger
1 teaspoon vanilla
1,8 oz. / 50 g hazelnuts or pistachios
Makes approximately 50
 Melt the butter in a thick bottomed, wide saucepan or frying pan.
 Add the sugar, syrup, ginger and vanilla sugar. Boil, uncovered, for 15-20 minutes. Check if it’s done by taking the “ball test”. (Put a drop of the mixture in cold water. If you can form it into a ball with the right consistency it’s done) The time varies according to how wide a saucepan/frying pan you’re using and how high the temperature you,re using. Stir the mixture quite often.
 Pour the mixture into a mould, ca.6 x 8 inches / 15 x 20 cm, or into small aluminium moulds. Sprinkle with chopped nuts and press them down lightly with your hand/finger.
 Cool before cutting caramels into pieces (if you use a large mould). Keep cool.