Almond Caramels
Indulge in the rich, buttery sweetness of homemade Almond Caramels, where velvety caramel meets a satisfying crunch of toasted almonds. This delectable treat is crafted by combining pantry staples like granulated sugar, light corn syrup, and heavy cream, then cooked to golden perfection for a silky, melt-in-your-mouth texture. Infused with aromatic vanilla and a pinch of salt, each bite offers a perfect balance of flavors. The addition of finely chopped, toasted almonds elevates these caramels with a nutty, crunchy contrast, making them a standout confection. Easily cut into bite-sized pieces and wrapped for freshness, these caramel candies are perfect for gifting, sharing, or satisfying your sweet tooth. With just 15 minutes of prep and straightforward candy-making techniques, this recipe is ideal for beginners and seasoned confectioners alike. Make a batch of Almond Caramels today and savor the homemade sweetness!
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Unsalted butter
- 1 cup Heavy cream
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.75 cup Toasted almonds, chopped
- 1 teaspoon Vegetable oil or nonstick spray
Instructions
Prepare a 9x5-inch loaf pan by lining it with parchment paper and lightly greasing the paper with vegetable oil or nonstick spray.
In a medium heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and heavy cream. Stir carefully over medium heat until the butter has melted and the sugar has dissolved completely.
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally to prevent burning. Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom.
Cook the caramel mixture, stirring frequently, until it reaches 245°F (118°C) on the thermometer. This will take approximately 20-25 minutes. Be patient and avoid rushing the process.
Once the mixture hits the desired temperature, remove the saucepan from the heat and carefully stir in the vanilla extract, salt, and chopped toasted almonds. The mixture will bubble, so stir cautiously.
Pour the caramel mixture into the prepared loaf pan, spreading it evenly with a spatula. Let it cool at room temperature for about 2 hours, or until fully set.
Once the caramel has set, lift it out of the pan using the parchment paper and transfer it to a cutting board. Lightly grease a sharp knife with vegetable oil and cut the caramel into small squares or rectangles.
Wrap each individual caramel piece in wax paper or cellophane to prevent them from sticking together and to maintain freshness.
Store the wrapped caramels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 396.4 g | 144% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 381.4 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
