Title: Burnt almond caramel sauce
 Categories: Sauces, Desserts
      Yield: 1 Servings
 
      1 c  Slivered, blanched almonds
      5 tb Unsalted butter
    3/4 c  Dark brown sugar
           Hot water
      1 pn Cream of tartar
           Salt
    1/2 c  Gewurztraminer
      1 c  Heavy cream
      1 tb Instant espresso powder
      1 ts Vanilla extract
 
  Preheat oven to 350 degrees. Spread almonds on a baking sheet and
  toast them 10 minutes or until golden. Dot the almonds with 2
  tablespoons of the butter and replace in a turned off oven for
  another 10 minutes. In a saucepan combine the sugar, remaining
  butter, 3 tablespoons water, the cream of tartar and a pinch of salt
  and cook the mixture over moderate heat until a candy thermometer
  reads 230 degrees. Carefully add the wine, cream, coffee, vanilla and
  almonds. The mixture will boil up. Stir until combined and smooth
  over low heat. Raise heat and simmer for 5 minutes. Off heat, cool
  and store covered in refrigerator. Serve cold or warm.
  
  Recipe Source: COOKING RIGHT with John Ash From the TV foodie -