Nutcracker Black Tea

A delectable tea blend for you and all your guests this holiday season. We've combined Autumn flavors with decadent chocolate and mint and added a touch of warming cinnamon. Nutcracker brews to a deep amber color with a creamy, refreshing taste and a heavenly aroma. The flavors in this blend are not competitive, they perfectly complement one another … kind of the way it should be during the holiday season! Ingredients: black tea, almond pieces, orange peel, cranberries (cranberries, sugar, sunflower oil), and cinnamon & chocolate mint flavor. Contains Tree Nuts. Brew tea at 212º - steep for 3 minutes. Nutcracker Black Tea Caramels These caramels are easy to make and are melt-in-your-mouth delicious! They also make a great gift. Simply put the finished caramels in a decorative box or tin and you've got the perfect hostess gift. Ingredients:      1 cup heavy cream      2 Tbsp Nutcracker Black Tea      4 Tbsp butter      1 1/2 cup white granulated sugar      1/4 cup corn syrup      1/4 cup water      1/2 teaspoon vanilla extract Pour the cream into a 3 quart saucepan and heat over low heat until hot but not boiling. Remove from the heat and add the Nutcracker tea. Cover and steep for 5 minutes. Strain into a measuring cup and add extra cream, if necessary, to make 1 cup. While the tea is steeping in the cream prepare your mold. Line an 8x8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment with nonstick spray. In the saucepan, melt the butter over medium heat. Add the tea cream, sugar, syrup and water. Stir and cook until boiling. Attach a candy thermometer into the saucepan and continue to cook to 250°F. (Don't have a way to attach the thermometer? We balanced our thermometer through a slotted spoon.) Once the caramel reaches 250, remove from the heat and quickly whisk in the vanilla extract and pour into the prepared parchment lined dish. Allow the caramels to cool at room temperature for a few hours, or overnight, before cutting. When the caramels are cooled, lift with the parchment paper onto a cutting board. Cut with a sharp knife into your desired size. Place each caramel in a piece of waxed paper. Fold the paper and twist the ends. Voila delicious tea caramels! Note: These caramels are best enjoyed within 2 weeks.