Refine Search by:

Almond Caramels

Makes 50


  • 2 cups Australian thickened cream
  • 2 cups caster sugar
  • blanched almonds, for garnish
Download Recipe (PDF)


  1. Gently heat cream and sugar until sugar dissolves. Boil rapidly, stirring occasionally, until mixture reaches 118C (toffee will turn a rich caramel colour). Pour into a foil lined and buttered 15cm square cake pan and refrigerate until firm. Cut into 2cm squares and press an almonds into the top of each.

Nutritional Information

Nutrients per serve:
Energy (kj) 306
Fat, Total (g) 4
Carbohydrates (g) 8
Sodium (mg) 0
Calcium (mg) 10
Iron (mg) 0


Join the discussion
RSS Feed