Almond Dotted Caramels Recipe

• 2 c. granulated sugar
• 1/2 c. real butter
• 1/2 c. light corn syrup
• 1/4 c. dark corn syrup
• 2 c. heavy whipping cream
• 1 1/4 c. whole almonds
• 1 c. chocolate morsels
• 1 x inch vanilla bean or possibly
• 1 tsp real vanilla extract may be substituted

1. Toast almonds in oven.
2. Reserve 1/4 c. and finely chop the remaining 3/4 c. Butter a 9 x 9 pan, dust bottom of pan with 1/4 c. of minced almonds, sprinkle chocolate morsels on top of almonds (save about 15 pcs for later) and set aside.
3. Place sugar, butter, corn syrup, and 1 c. of cream in a heavy 2 qt pan and bring to a rolling boil over medium high heat.
4. Slowly add in the second c. of cream in a slow trickle so the boiling does not stop.
5. Stir continually.
6. When all of the cream is added, place the thermometer in the pan.
7. As the temperature increases, reduce the heat.
8. Cook to 246 degrees F. for a hard caramel.
9. Cook 2 degrees less for a softer caramel.
10. Add in remaining 3/4 c. minced almonds, cut vanilla bean in half and scrape the insides into caramel mix (or possibly add in the 1 teaspoon of real vanilla extract).
11. Stir and pour the caramel mix into the pan.
12. Dot top of caramel mix with the remaining chocolate morsels and let stand for a few min.
13. Place a whole almond on top of each chocolate piece.
14. Let it set a room temperature till hard, then cut with a lightly butter knife.

sugar, butter, light corn syrup, corn syrup, heavy whipping cream, almonds, chocolate morsels, vanilla bean, vanilla

Taken from cookeatshare.com/recipes/almond-dotted-caramels-63716 (may not work)