-1c. granulated sugar
-1c. apple cider vinegar
To make the caramel cider
-In a heavy bottomed saucepot over medium heat add a small amount of granulated sugar. The sugar should start to turn clear and melt.
-Once the sugar is melted repeat the process, gradually added more sugar until you are out of sugar. If the sugar starts to turn caramel, lower your heat.
-After all of the sugar has been melted, allow it to reach a deep caramel color.
-Once desired color is achieved remove from heat, and carefully whisk in vinegar. This will produce steam, be careful.
-After all of the vinegar is whisked in, all to cool.
Caramel cider vinaigrette
-1/2c caramel cider
-1tbsp brown sugar
-1 egg yolk (optional)
1/2c vegetable oil
-In a blender combine cider caramel, brown sugar, salt, and egg yolk.
-On high, slowly pour in oil until combined to form a thick sauce.
-1/2c granulated sugar
-Toast the nuts in a 350F oven for 5 minutes.
-In a heavy bottom saucepot bring the water, and sugar to a boil.
-When all of the water is boiled out of the sugar syrup, add the nuts.
-Stir until the sugar caramelizes.
-Remove nuts from pan, spread on a sheet tray until cool.