Friday, October 18, 2013

Salted Caramel Roasted Almonds

I recently read that Oreos are more addicting than cocaine.  Forget about Oreos, these almonds covered in caramel are probably the most addicting things ever.  This treat packs quite a protein and sugary punch and they taste amazing.  Try and just eat a couple, I dare you.  And I though nuts were hard to eat a small amount of before they were coated in caramel.  Today I made Salted Caramel Roasted Almonds which seemed like quite a production.  First, roast the almonds, then make a caramel sauce and stir constantly while it cooks or you'll be in trouble and ruin it, then dump in the nuts and bake, then bake some more, then lay flat on wax paper to set.  Quite the process, but wow, they're so delicious and kind of unforgettable.  I may never look at almonds in the same way. 

                                                 Salted Caramel Roasted Almonds

Ingredients:

  • 2 cups raw almonds
  • 1 stick butter
  • 1 cup brown sugar
  • 1/4 cup light Karo syrup
  • 1/2 tsp. vanilla
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon baking soda
  • Pinch sea salt
  •  
    Directions:

    Preheat oven to 350°F.  Spread raw almonds on a large baking sheet so that they are just one layer.  Roast the almonds for 15 minutes.  Meanwhile, in a large saucepan, bring butter, brown sugar and Karo to a boil for 5 minutes stirring constantly.  Stir in vanilla, salt and baking soda.  (This will cause the mixture to bubble up.)  Once the almonds are roasted, carefully pour them into the butter mixture.  Stir until well coated.  Reduce oven heat to 250°F.  Cover a large baking sheet with foil.  Using a slotted spoon, remove the coated almonds from the saucepan and place in a single layer on the baking sheet.  (Don't touch the coated almonds with your fingers... the mixture makes the almonds very hot!)  Place in the oven for 15 minutes.  Stir, then do another 15 minutes.  Remove the almonds from the oven. Using a spatula, place almonds on a piece of waxed paper until cool.  Sprinkle with sea salt. Store in an airtight container until ready to eat. 

    Recipe found on dineanddish.net.



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