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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
This recipe is:
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
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