Almond caramel confectionery

Ingredients for 1 servings:

• 350 g almonds
• 320 g sugar
• 4 tbsp acacia honey
• 80 g whipped cream
• 50 g butter
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Almond caramel confectionery as a gift from the kitchen

Line a square dish with sides measuring approximately 20 cm with baking paper. Place sugar in a large saucepan and add about 100 ml of water. Bring to a boil without stirring. Bring the honey, cream, butter, and a pinch of salt to a boil in a second saucepan and set aside. As soon as the sugar begins to caramelize, stir and allow the caramel to turn amber. Stir in the hot cream mixture and cook for one minute. Stir in the almonds. Pour the mixture into the dish and refrigerate for about 1 hour. Turn the cold caramel out of the dish, cut into 2 cm squares or pieces, and store in an airtight container. The caramel will keep for about a week; it will become slightly sticky over time when exposed to air. Tip: If you like, you can spread the almonds on a baking sheet before processing and roast them in a preheated oven at 180 degrees Celsius (top and bottom heat) for about 8-10 minutes.