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| Honey Caramels with Chocolate, Almond and Coconut |
| Photo by recipe author |
Servings: 16
Preparation Time: 3 minutes
- 1 cup honey [1]
- 1 cup heavy whipping cream
- 1/2 cup coconut cream concentrate [2]
- 1 teaspoon vanilla extract [3]
- 1/2 teaspoon salt [4]
- 3/4 cup sliced almonds
- 1/4 cup shredded, unsweetened coconut [5]
- 1 cup semi-sweet chocolate chips or chopped chocolate [6] chunks
Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.
Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees on a candy thermometer.
Turn off heat and stir in almonds and coconut.
Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster.
Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!
Recipe submitted by Ann, Omaha, NE