Recipe courtesy of Giada De Laurentiis
Smoked Almond Caramels
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- Level: Easy
- Total: 2 hr 21 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 11 min
- Yield: 18 caramels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 214
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 56 mg
- Level: Easy
- Total: 2 hr 21 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 11 min
- Yield: 18 caramels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 214
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 56 mg
Ingredients
Caramel:
Directions
- 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.
