Almond Caramels
Mini caramels flavored with almond, orange zest, and syrup make simple, delicious treats (and wonderful gifts). Todd Coleman

The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.

Yield: makes About 30 Candies


  • 1 cup superfine sugar
  • 34 cup heavy cream
  • 34 cup golden syrup
  • 14 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.