Caramels with chocolate and almonds
Description
The recipe won't take much time. Crunchy almond toffees will be loved by children. Serve chilled.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Spread the almonds on a baking sheet and bake for 8–10 minutes, until golden brown and fragrant. Let cool.
- 2
Step 2
2. Once the almonds have cooled, place them in the bowl of a food processor and finely chop. Sprinkle half of the nuts onto a greased baking sheet. Set aside.
- 3
Step 3
3. In a medium saucepan, combine brown sugar, water, butter, and corn syrup. Mix baking soda and vanilla extract in a separate bowl.
- 4
Step 4
4. Bring the sugar mixture to a boil and cook, stirring occasionally with a wooden spoon, until the mixture reaches 140 degrees. Immediately remove the saucepan from the heat. Add the vanilla mixture and stir to combine.
- 5
Step 5
5. Immediately pour this mixture evenly onto a baking sheet. Then place the chopped chocolate over the hot caramel.
- 6
Step 6
6. After a few minutes, the chocolate will be soft enough to spread evenly over the caramel layer with a spatula.
- 7
Step 7
7. Sprinkle the melted chocolate with the remaining chopped almonds.
- 8
Step 8
8. Once the mixture has cooled slightly, place it in the refrigerator for 30 minutes, then cut it into pieces using a sharp knife or tear into pieces by hand. You can store the caramels in an airtight container at room temperature for about 7–10 days.