If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.
Recipe information
Yield
Makes 60 Servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2" overhang on long sides of pan; spray parchment.
Step 2
Spread hazelnuts on a small, rimmed baking sheet and toast, tossing occasionally, until fragrant and light brown, 7–10 minutes. Let cool 10 minutes, chop, and set aside.
Step 3
Bring cinnamon, cider, and sugar to a boil in a medium saucepan fitted with candy thermometer over high heat, swirling pan to dissolve sugar. Cook, swirling pan occasionally, until thermometer registers 280° and caramel is dark amber, 15–20 minutes.
Step 4
Remove pan from heat and add cream, butter, and 1 tsp. salt (mixture will bubble vigorously). Return to medium-high heat and cook, swirling pan occasionally, until thermometer registers 250°, 5–10 minutes. Remove from heat and swirl in Calvados, vanilla, and reserved hazelnuts.
Step 5
Pour into prepared pan and chill until firm but not hard, about 1 hour. Let sit at room temperature 5 minutes to loosen caramel, then lift from pan with parchment overhang. Peel parchment from caramel, trim edges, and cut into ¾" pieces. Wrap individually in parchment paper and chill, or serve on a platter. Sprinkle with salt just before serving.
Step 6
Do Ahead: Caramel can be made 2 days ahead. Tightly wrap and chill.
