Almond Caramels

1. 1

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

2. 2

   Stir together the sugar, cream and golden syrup in a medium saucepan over a gentle heat.

3. 3

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

4. 4

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

5. 5

   Using a small spoon, fill each mini muffin paper half full with the caramel mixture; let cool completely before putting them in the refrigerator until you are ready to serve.

6. 6

   Store in the fridge in an air-tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.