Smoked Almond Caramels

• Vegetable oil cooking spray
• 1 cup (5 ounces) coarsely chopped smoked almonds
• 1/2 cup heavy cream
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water
• 3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
• Special equipment: a candy thermometer, a 12-count muffin pan

1. Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray.
2. Put the almonds in the bottom of each muffin cup and set aside.
3. For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water.
4. Stir over medium heat until the mixture is smooth.
5. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
6. Let the mixture cool for 30 seconds.
7. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts.
8. Allow the caramel to harden, at room temperature, for 1 hour.
9. Put the chocolate chips in a medium stainless steel or glass bowl.
10. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
11. Spoon the chocolate over the caramel and refrigerate for 30 minutes.
12. Using a thin-bladed spatula, remove the candies from the pan (caramel will be hard).
13. Let the candies stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
14. Store in an airtight container at room temperature.

vegetable oil cooking spray, almonds, heavy cream, unsalted butter, light brown sugar, water, bittersweet, thermometer

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/smoked-almond-caramels.html (may not work)