Instructions

Step 1

Line about 30 mini muffin cups with 1⁄4" x 1" aluminum mini muffin liners, spray each with nonstick cooking spray, and set aside. Stir together sugar, cream, and syrup in a 6"-diameter saucepan over medium heat. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until the mixture reaches 250°. Remove from the heat and stir in the almonds and orange zest.

Step 2

Using a small spoon, fill each mini muffin liner half full with the caramel mixture; let cool completely before serving.

Recipes

Almond Caramels

Name: Almond Caramels
Total time: PT0D0H0M
Yield: makes About 30 Candies
Ingredients: 1 cup superfine sugar; 3 ⁄ 4 cup heavy cream; 3 ⁄ 4 cup golden syrup; 1 ⁄ 4 cup sliced almonds; Zest of 1 orange

Serves
makes About 30 Candies

TODD COLEMAN

The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.

Ingredients

1 cup superfine sugar
³⁄₄ cup heavy cream
³⁄₄ cup golden syrup
¹⁄₄ cup sliced almonds
Zest of 1 orange

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Instructions

Step 1

Step 2

Using a small spoon, fill each mini muffin liner half full with the caramel mixture; let cool completely before serving.

Line about 30 mini muffin cups with 1⁄4" x 1" aluminum mini muffin liners, spray each with nonstick cooking spray, and set aside. Stir together sugar, cream, and syrup in a 6"-diameter saucepan over medium heat. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until the mixture reaches 250°. Remove from the heat and stir in the almonds and orange zest.
Using a small spoon, fill each mini muffin liner half full with the caramel mixture; let cool completely before serving.