Almond Caramels
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
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Photo: Todd Coleman
1 cup superfine sugar
3/4 cup heavy cream
3/4 cup golden syrup
1/4 cup sliced almonds
Zest of 1 orange
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.
2. Using a small spoon, fill each mini muffin liner half full with the caramel mixture; let cool completely before serving.
MAKES ABOUT 30 CANDIES
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