Toasted Almond Caramels Recipes

CANDIED ALMONDS

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
• Bake and cool as directed on box for cupcakes.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.

SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Add the sliced almonds and 3 ounces of the coconut flakes to the prepared baking sheet and toast for 15 minutes, or until golden and fragrant.
• Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
• Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
• Add the flour and salt, and process until combined.
• In a medium bowl, combine the butter, sugar, and vanilla, and beat with an electric hand mixer until fully combined and the sugar is dissolved.
• Add the egg and beat to incorporate.
• Fold in the flour mixture with a rubber spatula until no dry spots remain.
• Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
• Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
• Chill the dough balls for 30 minutes.
• In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
• Roll the chilled dough balls in the almond coconut mixture to coat the outside.
• Bake the cookies for 12 minutes, or until set. Let cool completely.
• In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
• Fill the centers of each cookie with the caramel mixture.
• Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
• Enjoy!

TOASTED ALMOND

Steps:

• Pour over ice, mix well,& enjoy!