Caramel Seviyan (Caramel Vermicelli)
Glossy caramel coated vermicelli strands cooked to tender perfection and topped with sliced almonds and pistachios for a warm, comforting dessert.
Ingredients
Scale
- 2 cups thin vermicelli (about 150 grams)
- 1 cup granulated sugar (about 200 grams)
- 2 1/2 cups water (about 600 milliliters)
- 2 tablespoons unsalted butter (about 30 grams)
- 2 tablespoons sliced almonds
- 2 tablespoons chopped pistachios
Instructions
- Place a heavy bottomed pan over medium heat.
- Add the granulated sugar to the dry pan and allow it to melt slowly without stirring too much until it turns golden brown.
- Carefully pour in the water once the caramel reaches a deep amber color and stir gently until the caramel dissolves completely.
- Add the thin vermicelli and unsalted butter to the caramel mixture and stir to coat evenly.
- Reduce heat to low and simmer for 8 to 10 minutes until the vermicelli is tender and most of the liquid is absorbed.
- Remove from heat and sprinkle sliced almonds and chopped pistachios on top.
- Serve warm or allow to cool slightly before serving.
Notes
- Melt the sugar slowly to prevent bitterness.
- Do not overcook the vermicelli to avoid a mushy texture.
- Reheat gently with a small splash of water if needed.
Find it online: https://tastyze.com/caramel-seviyan-caramel-vermicelli/