Rich, buttery, and irresistibly chewy, these Vanilla Almond Caramels with Fleur de Sel are a decadent treat with just the right balance of sweet and salty. Roasted almonds add a nutty crunch, while real vanilla beans infuse the caramels with warm flavor. A final sprinkle of delicate sea salt enhances every bite. Perfect for holiday gifting or special occasions, these caramels are as beautiful wrapped up in cellophane as they are delicious to eat.
INGREDIENTS:
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 Fleur de Sel salt
METHOD:
Line a 9 × 9 × 2-inch baking pan with foil, leaving extra foil hanging over the edges for easy removal. Spray the foil generously with cooking spray. Spread the roasted almonds evenly over the bottom.
In a medium heavy-bottomed pot, combine the sugar, lemon juice, and 1/4 cup water. Stir gently to moisten the sugar. Place over high heat and cook without stirring until the mixture turns a light golden brown and bubbles vigorously. Watch closely—this stage can happen quickly.
Once the sugar reaches light caramel color, carefully add the butter, cream, and corn syrup. The mixture will bubble up. Stir until smooth. Clip a candy thermometer to the side of the pot.Reduce heat to medium. Cook at a gentle boil, stirring frequently, until the caramel reaches 248°F (firm-ball stage). This may take 35–45 minutes. Stir often to prevent scorching.
While the caramel cooks, split the vanilla beans lengthwise and scrape out the seeds. Discard pods and reserve the pulp.
When the caramel reaches 248°F, remove from heat. Stir in the vanilla bean pulp until evenly distributed.
Immediately pour the hot caramel evenly over the almonds in the prepared pan. Let cool about 10 minutes, then sprinkle the surface with fleur de sel. Allow to cool completely at room temperature.
Once cooled, lift the caramel slab out of the pan using the foil overhang. Peel away the foil and cut into 1-inch squares with a sharp, lightly oiled knife. Wrap individually in plastic wrap or food-safe cellophane. Store at room temperature for up to 2 weeks.
YIELD: Approximate 64 pieces
SOURCE: Recipe courtesy of the California Almond Board
