- 150 g organic unpeeled almonds (or peanuts nuts, unsalted pistachio nuts, to your taste)
- 130 g caster white sugar (do not use molasses)
- Extra 40 g water: a pinch of dark chocolate powder and a bit of cinnamon to taste
What keeps patience when making them?
- If you use peanuts in this recipe, buy toasted peanuts with the skin: around 230g, which equals 150g without the shell. Take your time shelling, or better yet…ask for assistance! This is the most time-consuming and tedious portion of the recipe!
- Stay in the kitchen while cooking them: sugar and almonds might combine to form a complicated block that is impossible to carve. If they become too hard, they are difficult to consume;
- If you darken the almonds, they will become sour (they must remain sweet) and transition from golden to amber.
- Choose a steel skillet to turn the almonds nicely golden (and to avoid damaging the skillet); nonstick skillets do not produce the same result.
- Once the almonds are cooked, add some boiling water to the skillet and remove any remaining sugar. If it sticks to the skillet, you must scrub it thoroughly.
- As a result, your caramel almond crunchy is complete.
How do you keep caramelized almonds?
Whether you make pralines or caramelized almonds, keep them at room temperature for 7-10 days in an airtight container or a plastic food bag.
An explanation of salted caramel almonds
Premium Salted Caramel Almonds have a luscious, rich, and sweet caramel flavor with just the right amount of salt to balance the sweetness. These nuts are roasted and then coated in salt and caramel to make a balanced snack. These salted caramel almonds are ideal for snacking throughout the day. You can bring them to work, or everywhere else you go. Salted caramel almonds are a sweet and salty snack that is ideal for any occasion. They are also fantastic snacks to keep on hand for a fast bite and make excellent presents for family and friends.
Preparation instructions for salted caramel almonds
- Preheat the oven to 350 degrees Fahrenheit.
- Spread raw almonds in a single layer on a large baking sheet. For 15 minutes, roast the almonds.
- Meanwhile, bring the butter, brown sugar, and Karo to a boil in a large saucepan for 5 minutes, stirring constantly. (This causes the mixture to bubble.)
- After the almonds have been roasted, carefully add them to the butter mixture. Stir until thoroughly coated.
- Reduce the oven temperature to 250°F.
- Wrap a large baking sheet in foil. Remove the coated almonds from the saucepan with a slotted spoon and arrange them in a single layer on the baking sheet. (Avoid touching the coated almonds with your fingers… the mixture causes the almonds to become extremely hot!)
- Cook for 15 minutes in the oven. Stir again after 15 minutes.
Take the almonds out of the oven. Place almonds on a sheet of waxed paper to cool using a spatula—season with sea salt.
