Smoked Almond Caramels

1. 1

   Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray.

2. 2

   Put the almonds in the bottom of each muffin cup and set aside.

3. 3

   For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water.

4. 4

   Stir over medium heat until the mixture is smooth.

5. 5

   Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.

6. 6

   Let the mixture cool for 30 seconds.

7. 7

   Using a long-handled, metal spoon, carefully spoon the caramel over the nuts.

8. 8

   Allow the caramel to harden, at room temperature, for 1 hour.

9. 9

   Put the chocolate chips in a medium stainless steel or glass bowl.

10. 10

    Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.

11. 11

    Spoon the chocolate over the caramel and refrigerate for 30 minutes.

12. 12

    Using a thin-bladed spatula, remove the candies from the pan (caramel will be hard).

13. 13

    Let the candies stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.

14. 14

    Store in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.