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Almond Toffee Caramels

Almond Toffee Caramels: A Rich, Nutty Treat

Susan
These Almond Toffee Caramels are a perfect holiday treat!  Soft, chewy caramel loaded with almonds and topped with flaky sea salt. Absolutely delicious!
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Prep Time 10 minutes
Total Time 2 hours 40 minutes
Servings 60 Caramels

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 9x13-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.