The Busy Bean

Salted Almond Caramels

It must be recipe week here at The Busy Bean.

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My caramel recipe is something of an accident. I have always been very happy with the recipe straight from my Better Homes and Gardens cookbook. Most often, I make the quick version using sweetened condensed milk, since it takes a lot less time than the version with cream and I have two toddlers that don’t like me to stand at the stove for an hour straight. One day, I wanted caramels. So I grabbed everything and started boiling and stirring. I love the look of boiling caramel, how about you?

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Well, after boiling for about 20 minutes, it hit the right temperature, and just then I remembered that my neighbor had borrowed my vanilla. I couldn’t wait to get it back from her, so I improvised. I grabbed my almond extract from the spice drawer and I’ve never looked back.

Sprinkle a little coarse salt on top once the caramel is in the pan, and you’ve got caramel heaven.

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Here’s the recipe

Salted Almond Caramels
recipe adapted from Better Homes and Gardens

1 cup butter
1 16-ounce package (2 1/4 cups) packed brown sugar
1 14-ounce can sweetened condensed milk
(or 2 cups half-and-half or light cream)
1 cup light colored corn syrup
1 1/2 teaspoons almond extract
Coarse salt

1. Line a 9x9x2-inch pan with parchment paper, make sure to line up the sides. Set aside.

2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, sweetened condensed milk and corn syrup; mix well. Turn heat to medium-high and cook until mixture boils. Clip a candy thermometer to the side of the pan and reduce heat to medium. Continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 244 degrees F (just under firm-ball stage), about 20-25 minutes (or 50 if using cream).

3. Remove pan from heat and stir in almond extract. Pour immediately into prepared pan. Sprinkle with coarse salt. Let the pan sit until caramels are firm, about 3 hours. Turn out from pan onto a cutting board and cut into 1″ squares with a sharp knife. Wrap in waxed paper. Enjoy!

makes about 10 dozen caramels (perfect for wrapping in little bags and giving to neighbors so you don’t eat all of them yourself)

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12 Thoughts on “Salted Almond Caramels

  1. Okay, I have seriously been thinking about these since Saturday. They were soooo good. Thanks for the recipe!

  2. I just ate the last one out of my purse. Too sad. You never disappoint, can’t wait for more yummy things tonight!

  3. Goodness, do you really stand at the stove and stir for 20 minutes? I wish I was your neighbor — your caramels look fantastic! 🙂

  4. Ok, these are THE yummiest things on earth! They are my new obsession. Thanks for sharing!

  5. Going to make this tomorrow, it sounds too good to wait!

  6. I just made them and they are cooling now. Thanks for the recipe!

  7. Oh my word Colleen, those look SOOOO good! Mmm, what I wouldn’t do for a whole plate full while I watch tv tonight. I’m off to check my pantry for the ingredients!

  8. Pingback: Pat Sloan’s Luau « Prairie Moon Quilts

  9. Sharla (Marci's Mom) on December 5, 2012 at 6:21 pm said:

    Thanks so much for sharing your recipe, I just hope mine are half as tasty as yours. It was so nice to meet you. Hope to see you and the quilting girls again soon.

  10. Cynthia Merriman on June 25, 2013 at 1:32 pm said:

    Such a yummy recipe! I made these yesterday, in hopes of being our teacher’s gifts but I’m sure what went wrong but they are so soft! Perhaps I didn’t cook long enough? They stuck to the paper and I can’t peel it away enough to cut into squares, and then they don’t come off the paper when wrapped up.

    I just bought more ingredients to try to make them again — help!

  11. c ruyal on January 27, 2014 at 7:02 pm said:

    you say makes 10 dozen caramels: Can’t be; I cut 1″ squares and only got 81 pieces!!!

  12. I just made a batch of hazelnut caramels (with and without seasalt) at the urging of my pastry chef friend. She said they were delicious. I say yuck! Gotta be a hazelnut fan to appreciate these. So I look up almond flavored and stumbled across your recipe. I’m making these and I don’t plan to “look back!”

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