- Cook Time
- Prep Time
- 64 ServingsServings
- cooking spray
- 1 cup slivered almonds, roasted
- 2 1/4 cups sugar
- 3-4 drops lemon juice
- 1 cup (2 sticks) butter, cut into pieces
- 2 cups light cream
- 1 cup light corn syrup
- 2 vanilla beans
- 1 teaspoon Sea Salt
1 Line a 9- by 9- by 2-inch baking pan with foil, extending foil over edges of pan. Spray well with cooking spray.
2 Spread almonds in bottom. Place sugar in a medium pot with lemon juice and 1/4 cup water.
3 Stir and turn heat to high. Monitoring carefully, let color come to light brown, mixture will bubble. Add butter, cream and corn syrup, and stir.
4 Clip a candy thermometer to the side of pot. Reduce heat to medium and let mixture come to a gentle boil.
5 Stirring frequently, continue to boil until mixture reaches 248°F (firm-ball stage) on candy thermometer; this may take up to 45 minutes.
6 Meanwhile, cut vanilla beans in half lengthwise and scrape out seeds; reserve, discarding pods. Remove caramel from heat and stir in vanilla.
7 Quickly pour into prepared pan, pouring evenly over almonds. Let cool for about 10 minutes, then sprinkle evenly with sea salt. Let cool completely, and pull out foil from pan.
8 Remove foil and cut caramels into 1- by 1-inch squares.
9 Serve, or wrap each one in plastic wrap or food-safe cellophane.
10 Seal with tape or a little sticker, if desired, and store for up to 2 weeks.
Source: Almond Board of California