Smoked Almond Turtles
Show: Giada at HomeEpisode: Sugar Rush
Rate This RecipeRead users' reviews (59)
- Recipe categories: Dairy, Nuts, Chocolate, Sugar,
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Average Rating:
Total Reviews: 59
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By aggelikoula
Hadley, NY
on November 03, 2011
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I'm in New York like another reviewer. I really do believe that altitude plays a big role in cooking and baking. A friend made caramel at the recomended 240 degrees F and it never set--not even in the fridge. So that and a few of the comments encouraged me to boil the caramel to a higher temp. I upped mine to 250 degrees, the result was a chewy caramel that kept its shape even at room temperature. It was firm enough to pop out of the pan whole, but soft enough to chew. Very nice! I will definately make these again.
By NguyRain
San Francisco, CA
on October 30, 2011
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It's so depressing to not get the right texture, because the turtles are so perfectly sweet and buttery with the bittersweet chocolate and smoked almonds. My mistake was throwing the cold ingredients straight from the refridgerator and into the pot. I ended up stirring the caramel for much longer than intended to break down the butter, and the lovelies set grainy. Make sure you start with room temperature ingredients! Especially the butter, like the recipe says!
By debstudstill
Metlakatla, Alaska
on October 28, 2011
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You will def want to use MINI cupcake tins, this recipe you would need 48 count, I only have 24 count mini - so I had 2 use a few regular size which were very big, the caramel is super gooey, doesn't set as well as other caramel recipes i've made, you could substitute your fav recipe there tho, and I used a cookie dough scooper, perfect for the mini tins...DON'T TOUCH YOUR CARAMEL once you get it mixed, let it come to temp on 4 or 5 on an electric stove, if it's on low you will be there forever waiting to hit 240...all in all, very tasty recipe, smoked almonds were a twist for my, but OMG - melt in your mouth!
By Kristabell13
Topeka, KS
on October 21, 2011
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Made these tonight and they turned out so well! First time I've ever made caramel and was a little nervous. But my advice is don't be! It's so easy, and the caramel just does the work for you. I took the advice below and used a mini cupcake pan. They're very chewy, so I'm not sure what I could have done differently to change that but they still were great. I also debated on getting regular almonds rather than smoked because I wasn't sure if I'd like it, but it really does add a great flavor. Thanks Giada!
By jyp
Phoenix, AZ
on September 24, 2011
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Nice little sweet bite! Made 31 in mini muffin tins. Set 8 chocolate chips on top of the warm caramel and swirled them. Whenever I use chocolate chips to layer on bars, candy, etc., it never totally firms up and makes a gooey mess. Any suggestions?
By tu_lyons_7723738
mandeville, LA
on February 14, 2011
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Loved the flavor! They came out really good. Mini muffin tin is definitely the way to go. I didn't have Almonds so I used Toasted Pecans and they worked out great. I think I needed to let the caramel cook another minute or two. It set up but still a little to soft. After following all directions I turned them over and coated the bottoms with chocolate too to seal-in the caramel so you could pick them up without the caramel sticking to your fingers. These would make a great gift. Just make sure to make a trial batch first to make sure you've got the caramel right before making a the final batch.
By kupy_11048375
Waxhaw, NC
on February 12, 2011
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For anyone that is looking to make something simple yet delicious for a dessert or even just a snack I recommend this recipe. I made it last night and it was a complete success!! I didn't have a candy thermometer or a muffin pan so I used a cupcake pan instead and just went by the time stated in the recipe. I also crushed up some almonds and regular peanuts into small pieces so it was easier for my kids to eat and let me just say they loved every single bite!! Thanks Giada!! This is another recipe of yours that I will make again and again!!
By sa2784
WESTLAKE, OH
on December 26, 2010
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giada the smoked almonds were a great choice i didn't have a candy thermometer so i estimated on the caramel sauce and i was wrong it was very soft and kept melting super quickly and i advise u all dont be like me and put too much chocolate because it hardens a small layer is best...my brothers loved this ur unparalleled Giada
By fourseasonskitchen
Kitchener, ON
on December 21, 2010
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I don't usually like smoked flavors, but these are really good! The caramel was easy to make although I found, as with most candy recipes, that it takes longer than 5-7 minutes to reach the desired temperature. I too used a miniature muffin tin. Make sure to spray a lot of vegetable spray in the cups- I had a hard time getting the turtles out.
By 4foodies
on December 06, 2010
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HELP! Can I fix grainy caramel?!?! I doubled the caramel recipe. All went well until I needed to reheat the caramel. I needed more time to prepare additional pans as I had more caramel. I tried to heat up the caramel and I made the mistake of stirring it. Now I can see the big difference in the caramel - 1st batch (not stirred is nice and shiney. Remainder of re-heated caramel is grainy. Is there anything I can do to salvage this?? Thanks!!