Toasted Almond Caramels Recipe

Toasted Almond Caramels Recipe photo by Taste of Home

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Preparing these caramels never fails to put me in the holiday spirit. Later, when I'm passing them around, that cheerful feeling becomes contagious. —Mae Ondracek, Pahrump, Nevada

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Toasted Almond Caramels Recipe

Prep: 5 min. Cook: 25 min. + cooling

Yield: 48 Servings

5 25 30

Ingredients

1 teaspoon plus 1/4 cup butter, divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

Directions

Line an 8-in. square dish with foil; butter the foil with 1 teaspoon butter. Set aside.
In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes.
Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; stir in vanilla and almonds.
Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Using foil, lift caramel out of pan. Discard foil; cut caramel into squares. Wrap individually in waxed paper or foil; twist ends. Yield: about 4 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Analysis: 1 caramel equals 94 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 33 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Toasted Almond Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p117