Gluten Free Whiskey Coffee Caramel Sundae
This delectable sundae is topped with a smooth, velvety Gluten Free Whiskey Coffee Caramel Sauce, and crunchy, coffee spiked candied walnuts.
2 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 409 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 30 min Total Time: 60 min
https://theglutenfreeaustrian.com/gluten-free-whiskey-coffee-caramel-sundae/
Ingredients
225 grams raw walnuts
1 egg white
60 grams light brown sugar
2 teaspoons of Instant Espresso
1/2 teaspoon kosher salt plus more for sprinkling the finished product
1/8 teaspoon ground cardamon (optional)
65 grams heavy cream
50 grams gluten free whiskey
1-3 teaspoons instant espresso (depending on how much you love coffee)
150 grams granulated white sugar
50 grams light brown sugar
20 grams corn syrup
60 grams water
30 grams unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/8 teaspoon ground cardamon (optional)
1 -2 pints of your favorite ice cream
Instructions
Preheat your oven to 325F. Line a large baking sheet with parchment paper.??
In a large mixing bowl whisk egg white until firm peaks.? Add brown sugar, instant espresso, cardamon (if using), vanilla, kosher salt, and whisk to combine.??
Add the walnuts to the egg white-sugar mixture and gently mix until the walnuts are well coated.
Spread the walnuts into a single layer on the prepared baking sheet. Bake in your preheated oven for 15 minutes.
After 15 minutes give the walnuts a good stir. You will notice that the egg whites look puffy but the stirring will create this delicious coating for your walnuts.
Continue to bake for another 10 minutes, stir again and return the nuts to the oven for an additional 10 minutes. At this point, they should start to look dry with a crumbly coating.
The walnuts are done when they look dry but may still feel a bit sticky. Just make sure not to overbake them.
Remove from the oven, sprinkle with kosher salt and allow the walnuts to cool completely on the baking sheet.
??When completely cool, store in an airtight container for up to one month.
In a microwave-safe bowl combine heavy cream, whiskey, and Instant Espresso. Warm it up in the microwave for 30 seconds, give it a good stir, and set it near your stove.
In a large saucepan, stir the sugar, cornsyrup, and warm water together until dissolved, keeping the sides of the pan as clean as possible.
Carefully bring the sugar and water mixture to a simmer without stirring. Allow to simmer under supervision until it reaches a copper/iced tea color - this depends on your stove. This can take anywhere from 5 minutes to 10 minutes.
Remove pan from heat and carefully add the heavy cream, whiskey, espresso mixture little by little.
Please be careful because the mixture will bubble up and may splatter. And caramel burns are the worst.
Once all the liquid has been added, return your sauce to the stove on low heat. Bring back to a low simmer and dissolve all the sugar pieces that are floating in your caramel. Add butter, vanilla, cardamom (if using), vanilla, and kosher salt, and whisk until it is combined
Remove from the heat and transfer to a heatproof bowl.
Allow your caramel sauce to cool to room temperature before using it as a Sundae topping.