Almond Caramels

Instructions

1. Begin by lining an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment paper and set aside.

2. In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, heavy cream, light corn syrup, and unsalted butter. Stir continuously until the sugar has completely dissolved.

3. Once the mixture comes to a simmer, attach a candy thermometer to the side of the pan, making sure it doesn't touch the bottom. Allow the mixture to cook, without stirring, until it reaches 248°F (firm-ball stage).

4. Carefully stir in the toasted slivered almonds, vanilla extract, and salt. Continue to cook the mixture, stirring occasionally, until it reaches 255°F (hard-ball stage).

5. Remove the pan from the heat and pour the hot caramel mixture into the prepared baking dish. Smooth the top with a spatula and let it cool at room temperature for about 1 hour.

6. Once the caramel has cooled and set, use the parchment paper overhang to lift it out of the dish. Place it on a cutting board and use a sharp knife to cut the caramel into small squares or rectangles.

7. If desired, wrap each caramel individually in wax paper or parchment paper for a charming presentation or store them in an airtight container for up to two weeks.

8. Enjoy these Almond Caramels as a delightful treat for yourself or share them with friends and family for a heartwarming touch to any occasion.