Toasted Almond Caramels
Preparing these caramels never fails to put me in the holiday spirit. Later, when I'm passing them around, that cheerful feeling becomes contagious.
1 teaspoon plus 1/4 cup butter, divided
2 cups granulated (white) sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted
Line an 8-inch square baking dish with foil; 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°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. Using foil, lift caramel out of pan. Discard foil; cut caramel into squares. Wrap individually in wax paper or foil; twist ends.
Preparation Time: 5 minutes
Cook Time: 25 minutes + cooling
For best results, test your candy thermometer in boiling water. If the water boils at a temperature other than 212°F (100°C), adjust the temperature accordingly prior to making caramels.
1 caramel equals 94 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 33 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.