These Almond Toffee Caramels are the perfect blend of creamy caramel, toasty almonds, and a touch of flaky sea salt on top. With each bite, you get a soft and chewy texture that’s perfectly sweet and nutty. They’re an ideal homemade gift for the holidays or a sweet treat to keep on hand for yourself! Making caramel at home may seem daunting, but with a candy thermometer and a little patience, these are well worth the effort.
Why You’ll Love This Recipe
- Rich Flavor: A blend of sugars, cream, and butter creates a deep, toffee-like caramel flavor that’s enhanced by roasted almonds and vanilla.
- Perfect Texture: These caramels are chewy and soft, with a touch of crunch from the almonds.
- Easy to Make Ahead: These can be stored for weeks, making them perfect for holiday gifts or for enjoying over time.
- Satisfying Sweet and Salty Balance: The addition of flaky sea salt complements the caramel’s sweetness and the almonds’ nuttiness.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
- 1 cup chopped almonds
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon flaky sea salt
Step-by-Step Directions
- Prepare the Pan: Line a 9×13-inch baking dish with parchment paper, leaving some paper overhanging the sides for easy removal later. Lightly grease the parchment paper to prevent sticking.
- Cook the Sugar Mixture: In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the granulated sugar, brown sugar, light corn syrup, sweetened condensed milk, and heavy cream. Stir constantly until the sugars dissolve and the mixture begins to boil.
- Boil the Caramel: Attach a candy thermometer to the saucepan to monitor the temperature. Continue to cook, stirring occasionally to prevent burning, until the mixture reaches 248°F (120°C), known as the firm-ball stage. This process usually takes around 15-20 minutes but watch closely as it can vary.
- Add Almonds and Vanilla: Once the caramel reaches the desired temperature, remove the saucepan from heat. Stir in the chopped almonds, vanilla extract, and salt, mixing well to distribute the flavors evenly.
- Pour and Cool: Carefully pour the hot caramel mixture into the prepared baking dish, using a spatula to spread it evenly. Allow it to sit for a few minutes to set slightly.
- Finish with Flaky Salt: Sprinkle flaky sea salt over the top of the caramel for a touch of contrast to the sweetness.
- Set and Cut: Let the caramels cool completely at room temperature, then refrigerate for at least 1-2 hours to firm up. When ready, use the parchment paper overhang to lift the caramel slab out of the pan. Cut into squares with a sharp knife.
Kitchen Equipment Needed
- Large heavy-bottomed saucepan
- Candy thermometer
- Wooden spoon or heat-resistant spatula
- 9×13-inch baking dish
- Parchment paper
- Sharp knife
Serving and Storage Tips
- Serving: These caramels are delicious on their own or wrapped individually for gifts. Place in decorative tins or bags if giving as gifts.
- Storage: Store the caramels in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month. To prevent them from sticking together, wrap each piece in wax paper or parchment.
Variations
- Nut Swap: Substitute almonds with chopped pecans, hazelnuts, or even a mix of nuts for a different flavor profile.
- Chocolate Drizzle: For a decadent touch, drizzle melted dark or milk chocolate over the caramels after they’ve cooled.
- Espresso Twist: Add a teaspoon of espresso powder to the caramel mixture for a rich, coffee-infused treat.
- Spiced Caramel: Mix in a pinch of cinnamon or nutmeg for a warm, spiced flavor that’s perfect for fall and winter.
Helpful Notes and Tips
- Monitor the Temperature: Reaching the exact temperature (248°F) is essential to achieving the right texture. A candy thermometer ensures the caramel won’t be too soft or too hard.
- Grease the Knife: Lightly grease your knife or use a warm knife to cut through the caramels smoothly, especially if they’re sticky.
- Room Temperature Cooling: Allow the caramel to cool at room temperature first to avoid crystallization, which can happen if it cools too quickly.
- Candy Thermometer: Invest in a good candy thermometer, as the accuracy of the temperature makes all the difference in caramel-making.
Tips from Well-Known Chefs
- Alice Medrich recommends using a heavy-bottomed pot to ensure even heat distribution, which helps prevent burning.
- David Lebovitz suggests stirring gently and not scraping the sides too much while cooking, as sugar crystals from the sides can interfere with caramel texture.
- Ina Garten emphasizes using high-quality butter for rich caramel flavor since butter is a key ingredient here.
Frequently Asked Questions
- Can I use salted butter instead of unsalted?
Yes, but you may want to omit the added salt to avoid making the caramels too salty. - Why did my caramel turn out too hard?
This can happen if the caramel was cooked too long or if the temperature went above 248°F. Be sure to monitor the temperature closely to avoid overcooking. - Can I make caramels without a candy thermometer?
It’s possible, but challenging. The firm-ball stage is difficult to gauge without one, so a thermometer is highly recommended for accuracy. - How do I keep the caramels from sticking together?
Wrap each piece in wax paper or parchment paper before storing. This keeps them from sticking and makes them easy to grab and enjoy! - Can I freeze these caramels?
Yes, wrap them individually and store them in an airtight container for up to 3 months. Let them thaw at room temperature before enjoying.
These Almond Toffee Caramels are a beautiful combination of creamy, chewy caramel and crunchy almonds with a sprinkle of flaky sea salt on top. Perfect for homemade gifts, holiday treats, or just a special indulgence, they’re sure to delight caramel lovers everywhere. Enjoy every sweet, nutty bite!
Almond Toffee Caramels: A Rich, Nutty Treat
These Almond Toffee Caramels are a perfect holiday treat! Soft, chewy caramel loaded with almonds and topped with flaky sea salt. Absolutely delicious!
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup light corn syrup
- 1 can 14 oz sweetened condensed milk
- 1/2 cup heavy cream
- 1 cup chopped almonds
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon flaky sea salt for topping
Instructions
- Prepare the Pan: Line a 9×13-inch baking dish with parchment paper, leaving an overhang on each side for easy removal. Lightly grease the parchment paper to prevent sticking.
- Cook the Sugar Mixture: In a large, heavy-bottomed saucepan, melt butter over medium heat. Add granulated sugar, brown sugar, corn syrup, sweetened condensed milk, and heavy cream. Stir constantly until sugars dissolve and the mixture starts to boil.
- Boil to Firm-Ball Stage: Attach a candy thermometer to the saucepan and continue cooking, stirring occasionally, until the mixture reaches 248°F (120°C), which is the firm-ball stage.
- Add Almonds and Vanilla: Remove from heat and stir in chopped almonds, vanilla extract, and salt until well combined.
- Pour and Cool: Pour the hot caramel into the prepared baking dish, spreading it evenly. Let it sit for a few minutes.
- Top with Sea Salt: Sprinkle the top of the caramel with flaky sea salt.
- Set and Cut: Allow the caramels to cool completely at room temperature, then refrigerate until firm. Use the parchment paper overhang to lift the caramel slab out of the pan, then cut into small squares.
Notes
- Monitor the Temperature: Reaching the exact temperature (248°F) is essential to achieving the right texture. A candy thermometer ensures the caramel won’t be too soft or too hard.
- Grease the Knife: Lightly grease your knife or use a warm knife to cut through the caramels smoothly, especially if they’re sticky.
- Room Temperature Cooling: Allow the caramel to cool at room temperature first to avoid crystallization, which can happen if it cools too quickly.
- Candy Thermometer: Invest in a good candy thermometer, as the accuracy of the temperature makes all the difference in caramel-making.