The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
- 1 cup superfine sugar
- 3⁄4 cup heavy cream
- 3⁄4 cup golden syrup
- 1⁄4 cup sliced almonds
- Zest of 1 orange
- 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.