Toasted Almond Caramels Recipe

Toasted Almond Caramels Recipe
Toasted Almond Caramels Recipe photo by Taste of Home
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Toasted Almond Caramels Recipe

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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
Recommended: Fig Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min. + cooling

Ingredients

  • 1 teaspoon plus 1/4 cup butter (no substitutes), divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped almonds, toasted

Directions

Line an 8-in. square pan with foil and 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 sage). Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely.
Cut 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.
Originally published as Toasted Almond Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p117

Nutritional Facts

1 each: 94 calories, 4g fat (2g saturated fat), 10mg cholesterol, 33mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 1g protein.

  • 1 teaspoon plus 1/4 cup butter (no substitutes), divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped almonds, toasted
  1. Line an 8-in. square pan with foil and 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.
  2. 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 sage). Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely.
  3. Cut 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.
Originally published as Toasted Almond Caramels in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p117

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