Sticky Paws (Almond Caramel Clusters)
Sticky Paws (Almond Caramel Clusters)
Ingredients
For the Almond Clusters
- 2 cups raw whole almonds
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Coating
- 12 ounces dark chocolate, chopped
- 1 teaspoon vegetable shortening
Instructions
- 1
Line two large baking sheets with silicone mats or parchment paper. Arrange the raw whole almonds into approximately 24 small, distinct clusters (about 1 tablespoon each) on the prepared baking sheets, leaving some space between each cluster.
⏱️ 10 min
- 2
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, heavy cream, and unsalted butter. Cook over medium heat, stirring occasionally, until the sugar dissolves and the butter melts.
⏱️ 5 min
- 3
Increase the heat to medium-high and bring the mixture to a boil without stirring. Continue to cook, swirling the pan occasionally, until the caramel reaches 245°F (118°C) on a candy thermometer. This should take about 10-15 minutes.
⏱️ 15 min
- 4
Remove the caramel from the heat and stir in the vanilla extract and salt. Be careful as the mixture will bubble up.
⏱️ 1 min
- 5
Working quickly, use a small ice cream scoop or a tablespoon to dollop generous amounts of the hot caramel directly on top of each almond cluster, ensuring the almonds are mostly covered. Allow the caramel to cool and harden completely at room temperature for at least 60 minutes.
⏱️ 5 min
- 6
Once the caramel has hardened, gently manipulate each cluster. Bend the caramel back over the almond clusters to fully cover and encase them, forming irregular, lumpy, cohesive cluster shapes. This ensures the almonds are fully integrated into the caramel.
⏱️ 10 min
- 7
In a microwave-safe bowl or a double boiler, melt the chopped dark chocolate with the vegetable shortening. Heat in 30-second intervals in the microwave, stirring after each, until smooth and fully melted. If using a double boiler, stir until smooth.
⏱️ 5 min
- 8
Using a fork, dip each caramel-almond cluster into the melted chocolate, ensuring it is fully coated. Tap the fork gently against the side of the bowl to remove excess chocolate.
⏱️ 10 min
- 9
Using a toothpick to assist, carefully slide the chocolate-covered clusters off the fork and onto a clean silicone mat or parchment-lined baking sheet. Allow the chocolate coating to set and harden completely at room temperature for at least 30 minutes, or refrigerate for 15 minutes for faster setting.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Paws (Almond Caramel Clusters)
Ingredients
For the Almond Clusters
- 2 cups raw whole almonds
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Chocolate Coating
- 12 ounces dark chocolate, chopped
- 1 teaspoon vegetable shortening
Instructions
- 1
Line two large baking sheets with silicone mats or parchment paper. Arrange the raw whole almonds into approximately 24 small, distinct clusters (about 1 tablespoon each) on the prepared baking sheets, leaving some space between each cluster.
⏱️ 10 min - 2
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, heavy cream, and unsalted butter. Cook over medium heat, stirring occasionally, until the sugar dissolves and the butter melts.
⏱️ 5 min - 3
Increase the heat to medium-high and bring the mixture to a boil without stirring. Continue to cook, swirling the pan occasionally, until the caramel reaches 245°F (118°C) on a candy thermometer. This should take about 10-15 minutes.
⏱️ 15 min - 4
Remove the caramel from the heat and stir in the vanilla extract and salt. Be careful as the mixture will bubble up.
⏱️ 1 min - 5
Working quickly, use a small ice cream scoop or a tablespoon to dollop generous amounts of the hot caramel directly on top of each almond cluster, ensuring the almonds are mostly covered. Allow the caramel to cool and harden completely at room temperature for at least 60 minutes.
⏱️ 5 min - 6
Once the caramel has hardened, gently manipulate each cluster. Bend the caramel back over the almond clusters to fully cover and encase them, forming irregular, lumpy, cohesive cluster shapes. This ensures the almonds are fully integrated into the caramel.
⏱️ 10 min - 7
In a microwave-safe bowl or a double boiler, melt the chopped dark chocolate with the vegetable shortening. Heat in 30-second intervals in the microwave, stirring after each, until smooth and fully melted. If using a double boiler, stir until smooth.
⏱️ 5 min - 8
Using a fork, dip each caramel-almond cluster into the melted chocolate, ensuring it is fully coated. Tap the fork gently against the side of the bowl to remove excess chocolate.
⏱️ 10 min - 9
Using a toothpick to assist, carefully slide the chocolate-covered clusters off the fork and onto a clean silicone mat or parchment-lined baking sheet. Allow the chocolate coating to set and harden completely at room temperature for at least 30 minutes, or refrigerate for 15 minutes for faster setting.
⏱️ 5 min