Are you ready for Day twos’ recipe?? If you love caramel and almonds this recipe is for you. I bet your thinking that smoked almonds are gonna taste pretty nasty in a sweet candy but I have to tell you this combination is AMAZING!! Trust me on this!! I can’t stop eating these! So much for trying to lose weight with these around!!
Here is your recipe!!
Ingredients
Method
- Special equipment: a candy thermometer
- Line an 8”x8” inch pan with foil or wax paper. Put the chopped almonds in the bottom of pan.
- For the caramel:
- In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool until it starts to thicken. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. While Caramel is still warm sprinkle chocolate chips on top. When Chips are shiny use a knife to spread over the top of caramels. Let cool for about 10 minuets and then sprinkle with sea salt.
- Refrigerate for 30 minutes.
- Once the Caramel has set up remove from the pan let the caramels stand at room temperature for at least 1 hour (to allow the caramel to soften). Remove the foil or paper. Slice the caramels in 1”x 2” pieces, wrap each caramel in 4”x4” wax paper square.
- Store in an airtight container.
I promise you will not be disappointed if you make these!! I am pretty sure these will make an appearance at our Cookie Swap Party on Saturday!!
Linking up at these fun Parties!!
