TOASTED ALMOND CHOCOLATE CARAMELS
Yields: approximately 64 caramels
 
INGREDIENTS
  • 2 cups heavy cream
  • 10½ oz fine-quality bittersweet chocolate, finely chopped
  • 1¾ cups sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, cubed
  • 4 ounces slivered almonds
PREPARATION
  1. Line an 8x8 inch square cake pan by criss-crossing two sheets of parchment paper, being sure to cover all sides. Spray lightly with cooking spray and set aside.
  2. Toast almonds in a small skillet over medium heat until fragrant and slightly browned. Transfer to a small bowl and set aside.
  3. In a 1-quart heavy saucepan, bring heavy cream to a boil over medium-high heat. Reduce heat to low and add chocolate. Let stand one minute then stir until smooth. Remove from heat and set aside.
  4. In a 5-quart heavy saucepan, bring sugar, corn syrup, water and salt to a boil over medium heat until sugar is dissolved. Without stirring, continue to boil uncovered for about ten minutes until sugar becomes a golden brown. Occasionally swirl pot so that sugar does not burn to the bottom.
  5. Add chocolate to sugar keeping in mind that the mixture will bubble vigorously.
  6. Stir continuously over medium heat for about 15 minutes until candy thermometer registers 255 degrees Fahrenheit.
  7. Add butter, stir until completely melted and smooth. Stir toasted almonds into caramel until evenly distributed. Immediately pour into prepared pan and allow to set for at least two hours.
  8. Remove caramels from pan and cut into one inch squares. Individually wrap in 4" square pieces of wax paper or foil candy wrappers. Store in an airtight container for up to two weeks.
Recipe by Bake Love Give at http://bakelovegive.com/toasted-almond-chocolate-caramels/