Almond Honey Caramel Chews



Preheat the oven to 350° F. Place the almonds on a baking sheet and bake for 10-15 minutes. They are done when their color is brown and there is a noticeable nutty smell. Take out of the oven and place in a bowl.
Prepare a 12x8 inch pan (or a pan with a similar area) by greasing the pan and placing parchment or aluminum foil on the bottom.
In a heavy bottomed pan with a candy thermometer attached, combine all the ingredients but the almonds and heat over medium-high heat. Make sure the pan can hold four or five times the initial ingredients. I used a 4 qt. pan and it nearly overflowed when it reached the boiling point. Bring the mixture to a boil. Once the color changes to a light golden brown, reduce the heat to medium-low. Continue cooking until the temperature reaches 260° F, stirring about every two minutes. Once it reaches 260° F, remove the pan from the heat.
Fold in the almonds. Pour this mixture into the prepared pan. Bake the candy for 10-12 minutes. It is done when air bubbles appear all over the candy. Remove from the oven and let cool in the pan for at least 4 hours.
Carefully cut the cooled candy into desired shapes.




From page 193 of the The Sweet Life: Desserts from Chanterelle by Kate Zuckerman


50.0 pieces


Thursday, December 10, 2009 - 5:17pm


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