Home Cooking 8

caramelized almonds for confections

ca262626 | Nov 22, 201112:28 PM

Hi all!

I'm making chocolates to bring to Thanksgiving dinner, and have a few filling combinations running around in my mind, one of which would involve some caramelized almonds. They will be small filled chocolates, so I'm thinking they'll be pretty finely chopped, almost ground. They'll be paired with 72% chocolate and probably some cayenne, so the nuts should be a touch sweet - but I'm still looking for an end result that is definitely almonds with some sweetness, not toffee with almonds in it . (though, that would be more of a sure thing, since I've made toffee plenty of times :)

So, how would you prefer to go about this? I figure I'll toast the nuts in a skillet or in the oven until the sugar is sufficiently caramelized, and I'm GUESSING that the best way to go might be to use sliced almonds and pulverize them after caramelizing and cooling. (My logic being that too-small pieces will likely burn too quickly, and whole almonds will just be that much harder to break up after.)

Also, I'll probably go with brown sugar, or maybe maple syrup... but I have just about every non-artificial sweetener you can think of here so I'm open to suggestions there too. And what ratio sounds right to you? Butter, or no butter? (I'm thinking it's probably unnecessary.)

Any collaboration will be appreciated! I know they say not to make something for a holiday or party that you've not tried before, but I almost always fail to take that advice. :)

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