Almond Caramels

1. 1

   Spray about 30 mini muffin papers with non-stick cooking spray, and set aside.

2. 2

   Do not skip this step, it is easier for people to remove the caramels when serving.

3. 3

   Over a gentle heat stir together the sugar, cream and golden syrup in a medium saucepan .

4. 4

   Bring to a boil and insert a sugar thermometer into the liquid; cook, without stirring, until the mixture reaches 120C

5. 5

   Remove from the heat and stir in the almonds and orange zest.

6. 6

   Use a small spoon & fill each mini muffin paper half full with the caramel mixture.

7. 7

   Let caramels cool completely before putting in the refrigerator until you are ready to serve.

8. 8

   Store in the fridge in an air-tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.