Print Recipe

Almond Caramels



  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1 1/2 cups light cream
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped, toasted almonds


  1. Butter bottom and sides of a 9 x 5-inch loaf pan.
  2. In 2-quart saucepan combine sugars, corn syrup, cream and 1/4 cup butter. Cook and stir over medium heat until sugars dissolve. Continue cooking, stirring occasionally, to firm ball stage (248 degrees F).
  3. Remove from heat; stir in vanilla extract and almonds.
  4. Turn into prepared pan.
  5. Cool.
  6. Cut into squares.

Makes 36.


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