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Print this Recipe    Almond Caramels

Almond Dotted Caramels

2 c granulated sugar
1/2 c real butter
1/2 c light corn syrup
1/4 c dark corn syrup
2 c heavy whipping cream
1 1/4 c whole almonds
1 c chocolate morsels
1 inch vanilla bean (1 tsp. real vanilla extract may be substituted)

Toast almonds in oven. Reserve 1/4 c and finely chop the remaining
3/4 c Butter a 9 x 9 pan, dust bottom of pan with 1/4 cup of chopped
almonds, sprinkle chocolate morsels on top of almonds (save about
15 pieces for later) and set aside. Place sugar, butter, corn
syrup, and 1 cup of cream in a heavy 2 quart pan and bring to a
rolling boil over medium high heat. Slowly add the second cup of
cream in a slow trickle so the boiling does not stop. Stir
continually. When all of the cream is added, place the thermometer
in the pan. As the temperature increases, reduce the heat. Cook
to 246 degrees F. for a firm caramel. Cook 2 degrees less for a
softer caramel. Add remaining 3/4 c chopped almonds, cut vanilla
bean in half and scrape the insides into caramel mixture (or add
the 1 tsp. of real vanilla extract). Stir and pour the caramel
mixture into the pan. Dot top of caramel mixture with the remaining
chocolate morsels and let stand for a few minutes. Place a whole
almond on top of each chocolate piece. Let it set a room temperature
until firm, then cut with a lightly butter knife.


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