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Toasted Almond Caramels

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
  • Total Time
    Prep: 5 min. Cook: 25 min. + cooling
  • Makes
    about 4 dozen


  • 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


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

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