Toasted Almond Caramels – a delicious recipe with butter, sugar, light corn syrup, salt, heavy whipping cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line an 8-in. square dish with foil; butter the foil with 1 teaspoon butter. Set aside.
2
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.
3
Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245u00b0 (firm-ball stage). Remove from the heat; stir in vanilla and almonds.
4
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.
863
kcal
Calories
41
g
Fat
121
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 teaspoon plus 1/4 cup butter, divided, 2 cups sugar, 1 cup light corn syrup, 1/4 teaspoon salt, and more.
Yes, Toasted Almond Caramels falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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