Toasted Almond Caramels Recipes

Steps:

• Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.

Steps:

• In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. , Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Place paper baking cup in each of 24 regular-size muffin cups.
• In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
• Reserve 1 cup almonds for garnish.
• In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
• Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
• Fold in ground almonds.
• Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes.
• Remove from pan to cooling rack.
• Cool completely, about 30 minutes.
• In 2-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring constantly.
• Reduce heat to low; boil and stir 2 minutes.
• Stir in milk.
• Heat to boiling.
• Remove from heat.
• Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture.
• Place saucepan of frosting in bowl of cold water.
• Beat with spoon until smooth and spreadable.
• If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
• Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
• Store loosely covered at room temperature.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
• In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
• Bake and cool as directed on box for cupcakes.
• In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.