Almond Honey Caramel Chews
By: Kate Opatz
Published: Thursday, December 10, 2009 - 5:17pm

Ingredients




14 ounces (about 4 cups) sliced, blanched almonds
1 cup heavy cream
1 cup whole milk
2 sticks (16 Tbls.) butter
3/4 cup honey
1 1/2 cups sugar
1 Tbs. light corn syrup

Preparation

1 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. 2 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. 3 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. 4 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. 5 Carefully cut the cooled candy into desired shapes.

About


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