Diana's Desserts - www.dianasdesserts.com
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Toasted Almond Caramels
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: Makes about 4 dozen |
| Comments: These lovely toasted almond caramels would make a wonderful gift for giving during the holiday season. Your friends and family will love these tasty candies. |
Ingredients:  1 teaspoon plus 1/4 cup butter (no substitutes), divided 2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon salt 1 cup whipping cream 1 teaspoon vanilla extract 1 cup chopped almonds, toasted |
| Instructions: Line an 8-inch square pan with foil and butter the foil with 1 teaspoon butter; set aside. 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. Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245 degrees F (118 C) (firm-ball stage). Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Cut into squares. Wrap individually in waxed paper or foil; twist ends. Makes about 4 dozen. |
| Date: June 16, 2004 |
Reviews
Reviewer: Pummirin
Rating:
Review:
Hello, I'm from Thailand. I used this recipe for my caramel practice as I did it from other recipes and it doesn't work for me, burned and sugar separated with fat. Then I followed DianasDesserts recipe, it is wonderful and tasty and it is really caramel. But why I don't give a rating of excellent is because maybe my country is too hot and 118 degrees C makes my caramel to soft. I think next time I'll cook it at a little higher temperature for a harder caramel. Thank you for a very good recipe.....I enjoy it.
Rating:
Review:
Hello, I'm from Thailand. I used this recipe for my caramel practice as I did it from other recipes and it doesn't work for me, burned and sugar separated with fat. Then I followed DianasDesserts recipe, it is wonderful and tasty and it is really caramel. But why I don't give a rating of excellent is because maybe my country is too hot and 118 degrees C makes my caramel to soft. I think next time I'll cook it at a little higher temperature for a harder caramel. Thank you for a very good recipe.....I enjoy it.