Homemade Salted Almond Caramels

A jar of individually wrapped Salted Almond Caramels.

Ingredients:
1/2 cup slivered almonds
2 teaspoons butter
1/4 teaspoon sea salt
additional butter
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup light corn syrup
3/4 cup heavy cream
3/4 cup milk
4 tablespoons butter
1 teaspoon vanilla

Method:
Preheat oven to 300*.  Line a cookie sheet with foil. Place slivered almonds on foil. Cut butter into small pieces and dot on top of almonds. Sprinkle with sea salt.

Ready to go into the oven.

Bake for 10 minutes. Remove from oven and gently stir to turn the almonds. Return to oven and continue baking for another 5 to 7 minutes, being care to not over brown the nuts. Set aside to cool.

Toasted Almonds

Grease the bottom and sides of a 9x3 inch loaf pan with butter. In a 2 quart (large) saucepan combine sugars, corn syrup, cream, milk and butter. Cook and stir, with a wooden spoon, over medium heat until the sugars dissolve. Continue cooking, stirring occasionally, to firm ball stage (248*) about 35 minutes.

Cooking caramel.

Remove from heat. Stir in vanilla and almonds. Pour into prepared pan. Allow to cool.

Caramel cooling.

Cut into squares. Wrap each caramel in plastic wrap or waxed paper. Store in an airtight container in the refrigerator. Serve at room temperature. Makes 4 dozen.

Cut caramels.

Notes: I doubled the amount of almonds that I toasted, so that I could have a few extra to put on a salad. (Just increase the amount of butter and salt as well: 1 cup nuts + 1 tablespoon butter + 1/4 teaspoon sea salt)