Smoked Almond Caramels Recipes

SMOKED ALMONDS

Steps:

• Pour cooking oil over almonds in bowl.
• Toss to coat well.
• Spread on ungreased baking sheet.
• Bake in 275 degree oven for 45 minutes.
• Remove from oven.
• Pour nuts into medium bowl.
• Sprinkle with liquid smoke.
• Toss to coat well.
• Mix flour and salt in cup.
• Sprinkle over almonds.
• Toss to coat well.
• Spread on same baking sheet.
• Bake for 20 minutes.
• Cool.

HOMEMADE SMOKED ALMONDS

Steps:

• In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.

SMOKED ALMOND CARAMELS

Steps:

• Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
• For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.
• Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
• Store in an airtight container at room temperature.

SMOKED ALMOND BRITTLE

Steps:

• Preheat the oven to 300 degrees F. Line a large-rimmed baking sheet with a nonstick silicone mat and lightly butter.
• In a heavy-bottom saucepan, combine the sugar, water, and corn syrup. Bring to a boil over medium heat; boil until it registers 230 degrees F on a candy thermometer, about 10 minutes. Transfer the almonds to the oven on another large-rimmed baking sheet until warmed through, but not toasted.
• When the syrup reaches 239 degrees F, stir the almonds into the syrup with 1 teaspoon salt. Continue cooking, stirring occasionally, until the syrup is 300 degrees F and a rich caramel color; immediately stir in the butter, vanilla, and baking soda.
• Pour the brittle mixture onto the prepared baking sheet, folding the border back towards the middle to distribute the heat evenly. Cool completely at room temperature and break into pieces.

CARAMEL CORN WITH SMOKED ALMONDS AND FLEUR DE SEL

Steps:

• Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
• In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
• In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point-continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.