Almond Caramel Rusk+*

Yield: servings

Oven temperature and cooking time

•  Almond Roasting: 340 F ( 170 C) for 8 minutes, convection
•  Baguette dehydration: 320 F ( 160 C) for 7 minutes, super convection
•  375 F ( 190 C) for 6 minutes, convection

Ingredients

• 3 (600 g) mini-sized baguettes, sliced to 3/8" (1 cm) rounds
  

Topping ingredients

• 250 g almond, finely diced or sliced
  
  
• 1/2 cup butter
• 120 g heavy cream
• 120 g honey
• 120 g white sugar
  
  
• 3/4 tsp vanilla extract

Directions

1. Roast almond to golden brown
2. Bake baguette rounds to dry, but not to brown - they can be slightly golden on edges
3. Add butter, heavy cream, honey and sugar in a small pot. Stirring to dissolve sugar, heat the pot over  medium-high heat. Stir occasionally after the mixture started to boil fiercely.
   Turn off the heat when the mixture turns medium-light brown.
   Stir-in almond and vanilla. Mix well.
4. Line the baguette rounds on a baking rack over a aluminum-foil lined baking sheet.
5. Cover the surface of each rounds with the almond caramel.
6. Bake until the rounds turn golden brown.

Note