Toasted Almond Caramels Recipes

TOASTED ALMOND CARAMELS

Steps:

• Line an 8-in. square dish with foil; butter the foil with 1 teaspoon butter. Set aside. , In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes., Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; stir in vanilla and almonds. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Using foil, lift caramel out of pan. Discard foil; cut caramel into squares. Wrap individually in waxed paper or foil; twist ends.

TOASTED ALMOND SUNDAES

Steps:

• Soften ice creams to scoop 10 seconds per pint in the microwave or set on kitchen counter 10 to 15 minutes. Put 1 scoop each of caramel ice cream and vanilla ice cream into dessert dishes. Top each with a shot of liqueur. Heat the dessert sauce 40 seconds in microwave (remove the metal top of jar). Pour caramel sauce over sundaes and top with whipped cream and bits of smoked almonds.

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

ALMOND CARAMELS

Steps:

• Combine first five ingredients in saucepan stirring gently until sugar dissolves. Bring to a boil slowly to 246 degrees on candy thermometer. Remove from heat and stir in vanilla and almonds.
• Turn onto greased 8" pan and allow to cool thoroughly. Loosen edges with a spatula, turn out onto cutting board by rapping edges sharply. Cut into squares and wrap each one in wax paper individually.

SUGARED TOASTED ALMOND SALAD TOPPING

Steps:

• Line a baking sheet with waxed paper.
• Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Place paper baking cup in each of 24 regular-size muffin cups.
• In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
• Reserve 1 cup almonds for garnish.
• In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
• Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
• Fold in ground almonds.
• Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• In 2-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring constantly.
• Reduce heat to low; boil and stir 2 minutes.
• Stir in milk.
• Heat to boiling.
• Remove from heat.
• Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture.
• Place saucepan of frosting in bowl of cold water.
• Beat with spoon until smooth and spreadable.
• If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
• Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
• Store loosely covered at room temperature.

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
• Bake and cool as directed on box for cupcakes.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.