- Popular collections
- Everyday cooking
Caramelised almonds are easy to prepare in big batches and store for when you need a quick treat, or to give as gifts.
4 people made this
IngredientsMakes: 500 g almonds
- 45g granulated sugar
- 400ml water
- nutmeg, cardamom or vanilla extract to taste
- 500g almonds
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Place sugar, water and spice in a non-stick pan; heat over medium-low heat. After a few minutes, the water will start evaporating and the sugar will start to caramelise. Stir in the almonds with a wooden spoon, coating them evenly in the caramel. Cook for about 10 minutes or until the almonds are well coated.
- Remove from heat and transfer the almonds to a tray lined with parchment. Spread them evenly on the tray, trying to separate them so they won't stick. Cool completely. Serve right away or store in an airtight jar and consume within 3 to 4 months.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
- 1 cup (2 sticks) unsalted butter, plus more for baking sheets
- 3/4 cup corn kernels
- 2 tablespoons plus 1 1/2 teaspoons canola oil
- 2 cups raw almonds, lightly toasted
- 2 cups packed light-brown sugar
- 1/2 cup light corn syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Preheat oven to 250 degrees. Butter 2 rimmed baking sheets set aside. Place corn kernels and oil in a large pot over medium-high heat cover. Once kernels begin to pop, shake pot frequently when popping slows to about 3 seconds between pops, remove from heat uncover. Transfer to a large bowl. Add almonds toss.
Cook sugar, butter, and corn syrup in a medium saucepan over medium-high heat, stirring, until it reaches 255 degrees.
Remove from heat. Stir in extracts, salt, and baking soda. Pour over popcorn mixture toss to coat. Divide between prepared sheets. Bake, stirring occasionally, 1 hour 20 minutes. Let cool on wire racks.
Easy Almond Buttermilk Caramel Sauce
Yield: 8 servings
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
The most delicious homemade caramel made with almond “buttermilk”. Perfectly rich, sweet, creamy, and out of this world delicious. Perfect for ice cream sundaes, quick breads, pancakes, waffles and more!
3/4 cup almond milk (Such as Almond Breeze Hint of Honey Vanilla Almond Milk)
3/4 teaspoon apple cider vinegar
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter
2 Tablespoons light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla
In a small bowl, mix almond milk and apple cider vinegar together. Set aside.
In a large pot melt the butter over medium high heat. It’s really important to use a large pot so that the caramel doesn’t boil over onto your stove.
Add buttermilk mixture, sugar, corn syrup, baking soda, and vanilla to the pot. Bring to a boil and reduce heat to medium-low. Stir very frequently, for 8-9 minutes. You want the mixture to be slightly bubbling the whole time.
Store in an air-tight container in the refrigerator for up to one month.
The exotic combo of ground turmeric and black pepper go hand in hand when it comes to anti-inflammatory herbs. Black pepper helps increase the body’s ability to absorb turmeric in order to get the most from this wonder spice. Combined with antiviral coconut oil, these almonds take snacking to a whole new level of healthiness.
Bourbon Caramel Almond Butter Cups
Growing up, my sister and I were both heavily involved in sports. Softball, basketball, track, soccer, volleyball…we did it all. In at least 30% of those sports, our dad was our coach. I guess we liked to keep it in the family – still not sure if that was a good idea or not. I’ll get back to you on that one.
When I was still a bit younger and learning the ropes in basketball, I would go to my sister’s rec league games on weekends and watch the older kids play. My dad would coach – naturally – and I got to sit in the stands next to my mom who was feverishly – and poorly – filming the action, missing whole segments of the game when she’d get worked up over plays, put down the camera and start yelling at the players and referees. My mom is 5″ and weighs a buck ten. She’s pint sized and she means business. It’s hilarious and adorable and terrifying all at the same time. Trust me, I was there.
Obviously, these games were the best. Don’t worry, I’m getting to the candy part…
Between quarters I’d swindle a few bucks out of my mom and mosey down to the concession stand – one of the main reasons I loved sports at that age. Play a game, get a snow cone. I’m in.
My sugar of choice at the time was either Snicker’s or Reese’s Peanut Butter Cups. Snickers were more of a grocery store check out line operation (please mom? please?). But Reese’s? All ball game. There were two, they were salty and sweet, and they achieved the perfect melt in the muggy heat of an old gym filled with sweaty pre-adolescent bodies. Plus, not too much to fill you up so you still have room for nachos and whatnot. I was methodic about my candy even at 6.
More bizarre than my selection theory was my method of consumption. I would only take bites when my sister scored a basket or did something “good.” She made a good pass, bite. She made a free-throw, bite. She made a 3-pointer? Two bites. I had my tactics down.
This just proves my storied and colorful history with peanut butter cups.
But it wasn’t until adulthood that I fell in love with almond butter. Upon trying my first almond butter cup I was hooked. Not necessarily better than peanut butter (don’t get it twisted), but seriously up there. It was only natural to explore flavor combinations, especially since somebody in this house is obsessed with all-things caramel.
Besides, I needed an excuse to make another batch of my 4-ingredient bourbon caramel sauce. 6 months without that stuff is 7 months too long if you catch my drift.
These cups are pretty straight forward, taking about 15 minutes total to make once you have your caramel sauce ready (add 15 minutes). And though they take a little fancy handwork with tipping, filling and pouring, the effort is undeniably worth it. I mean, look at these things. C’mon.
After a quick chill these guys are ready to go straight into your mouth. I reluctantly shared half of this batch with friends so I wouldn’t immediately engulf the entire recipe all by myself. (Trust me, I would so hide these from John all over the house and sneak bites when he wasn’t looking. At least I’m honest.)
These are the perfect DIY candies for Valentine’s Day and beyond. They’re:
Drenched in caramel
Offset with a pinch of salt on top
In other words, perfection in cup form.
I don’t employ the same consumption methods as I once clung to in my youth. There’s less waiting involved as these cups call for a quick chop in half to let the caramel ooze out, followed by a messy scramble to get in every nibble before the caramel escapes your grasp. It’s like a game – a drippy, delicious candy game. The best kind of game.
Enjoy these cups, OK? I mean, there’s no way you possibly wouldn’t. Seriously. It’s science.
5 Best Almond Snack Recipes To Make At Home:
1. Baked Almond Kofta
Stuffed with mashed potatoes, almond, egg and spices, baked almond kofta is a crunchy almond snack rolled in breadcrumbs and baked to perfection. Serve them with your favourite dip and you'll have a perfect dinner party starter.
2. Oats And Almond Biscuits
A perfect combination of healthy, filling and irresistibly delicious almond biscuits, these are made with whole wheat flour, packed with oats and almonds and baked to crispy biscuits. Make a batch and relish every day with a cup of piping hot tea.
3. Almond Tulip
With just about a few ingredients and less than an hour, here is a delectable almond snack recipe for your next get-together. Flour, eggs, sugar, butter and almonds, this is all you need for a yummy treat at home.
4. Sweet Chilli Almonds
A fiery hot treat to savour as mid-day snacks, sweet chilli almonds has almonds coated in egg white and mixed with spicy masala. It is roasted and cooked for about 10 minutes you can store it in an airtight container.
5. Almond Pearls
A vegetarian delight, almond pearls has the goodness of toasted oats tossed with mustard, cumin, and ajwain seeds, corn flakes and blueberries along with toasted almonds. This is a super nutritious bowl with tangy flavours of lemon on top, perfect for your next breakfast or mid-day meal.
Since almonds are a great source of protein and fibre, these almond snacks recipes are great to keep you full and energetic throughout the day. Prepare at home and relish away!
About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.
Easy caramelised almonds recipe - Recipes
As I was organizing my week, I realized that I don’t post nearly enough sweet recipes. I was just talking about this with a good friend (who is also a blogger) about this over coffee the other day. I totally get into grooves/obsessions, and the latest obsession of mine was easy dinner recipes. I feel like it’s time to jazz things up a bit, and it doesn’t get any easier or more delicious than these milk chocolate caramel nut clusters. They are everything you could want in a sweet treat and more. Beautiful sweetness comes from the chocolate and caramel (duh), countered by the lovely saltiness from the nuts and sprinkling of coarse sea salt. There is no reason not to make these. There are only five ingredients! They will satisfy just about anyone’s sweet tooth!
This recipe for milk chocolate caramel nut clusters is kind of like your recipe for chocolate turtles, but instead of using pecans, I used a mixture of cashews and almonds (two of my person favorite nuts). The recipe goes a little bit like this:
In a small bowl, toss the almonds and cashews together and then on a large baking sheet that has been lined with parchment paper or a baking mat, mound the almond and cashews in small “clumps.” Form 12 “clumps” with the nuts.
In a medium, microwave-safe bowl, add the caramels. Microwave for 2 minutes, and then give the caramels a good stir. Microwave for an additional 1 minute, again giving it a good stir afterwards until melted completely. If the caramels are still not melted, microwave in 30 second increments until melted. Using a small spoon, dollop about a tablespoon of the caramel on top of each clump of nuts, attempting to cover at least a small part of every nut. The caramel will act like a glue to hold the nuts together. Place the baking sheet in the freeze for 5 minutes while you melt the chocolate.
In a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30 second increments, stirring after each, until the chocolate is completely melted. Remove the baking sheet from the freezer, and dollop tablespoon-sized amounts of the chocolate onto each cluster, smoothing out where necessary with the back of the spoon. Immediately following each dollop of chocolate, sprinkle on the coarse sea salt.
Place the baking sheet back in the freezer for 30 minutes or until the chocolate has set.
That’s seriously all it takes! Wasn’t that easiest recipe ever!?
Pair these milk chocolate caramel nut clusters with a robust porter that has come chocolatey notes! Recipe for this yummy recipes is below! Enjoy the long weekend, friends! xo
Chocolate-Covered Almonds Recipe
Jenny McCoy is an award-winning pastry chef who founded her own Chicago bakery, Recette, has written two cookbooks, and created her own line of baking mixes.
More Desserts by Jenny
Walking in SoHo in New York City does two things for me: makes me want to purchase clothes that I don't need, which, in turn, makes me want to buy the roasted nuts sold from vendors on just about every corner. Instead of dropping a few hundred dollars on apparel, I drop a few bucks on a warm paper bag of freshly roasted almonds, coated in a perfect caramel shell.
It's the scent of the burnt sugar and toasted nuts, strong enough to mask the smell of car exhaust, that wafts from these little carts. This scent also compels me to make large batches of caramelized almonds as often as possible (and not to cover harsh smells in my kitchen, but probably to prevent myself from online purchases).
I have made several different versions, some more involved than others. But, I always seem to settle on the same recipe as my favorite: whole toasted almonds coated in a thin layer of sandy cinnamon-sugar, a good-quality semisweet chocolate and dark cocoa powder. As soon as they're done, I find myself eating them by the handful.
Honey Roasted Almonds
I’ve been dying to make these Honey Roasted Almonds for months! After I made the Maple Cinnamon Candied Walnuts, I knew I had to try making more candied buts because they were just so good! I always enjoy things that have both honey and almonds in them so I decided to combine them into one delicious snack! Needless to say, they were devoured incredibly quickly and for good reason! I’d find myself eating a handful every time I went into the kitchen and then coming back to grab another handful immediately!
I ended up finally getting around to making these about a month ago but then life got in the way and I never actually put together a post. Having been up since 2 AM because of the lovely jet-lag from an 11 hour time difference here in Japan, I decided it was a good time to go for it because there’s not much else to do at 2 AM other than quietly hang out in my hostel until it’s late enough to go buy some melon pan!
Looking for holiday recipes to go with these honey roasted almonds? Make sure to check out my Honey Roasted Almonds, Slow Cooker Glazed Carrots, and Caramelized Apple Baked Brie!
Salted Caramel Almond Bars
I have a slight obsession with sweet and salty desserts. There&rsquos just something about a little extra salt that can transform a dessert from good to great. Whether it&rsquos a little sprinkle of salt on some seriously chocolate cookies, an over-the-top cake, or even just some sugar cookies, I am always amazed at what a bit of added salt can do.
Of course, we can&rsquot talk sweet and salty without mentioning salted caramel. I&rsquom not quite sure when I discovered the wonder that is salted caramel, but I can tell you that it has long held a special place in my baking heart.
These Salted Caramel Almond Bars are a lovely way to enjoy salted caramel. They start with a simple, buttery crust. Next comes homemade caramel with plenty of almonds stirred right into it. Then, a sprinkling of coarse salt brings these into sweet and salty territory.
Making caramel can be a daunting task. I know it is for me, probably because I&rsquove had my share of failures making it. The thing I&rsquove learned and the biggest tip I can give you is to keep a close eye on the caramel because it can go from beautiful to burned pretty quickly. Once you have your beautiful, delicious caramel, you can revel in your accomplishment and enjoy one (or a few) of these tasty treats!
These bars are a glorious tribute to all things sweet and salty. I love that salted caramel layer filled with all those almonds. You can, of course, substitute another type of nut if you like. Once you try them, I think you&rsquoll find yourself making them again and again!