Salted Caramel Almond Clusters
Serving
Difficulty
Here’s a super addictive treat. These Salted Caramel Almond Clusters are really a year-round candy but is extra perfect for this time of year to either give away as an edible homemade treat or served as dessert on a dessert table. It’s super easy to whip up and super yummy! If you like sticky, chewy, crunchy, caramel-y and chocolatey treats, then this is for you! Best part, it’s also gluten-free!
These Salted Caramel Almond Clusters are made with only a handful of ingredients – almonds, caramel and chocolate. You may use store-bought roasted, lightly salted almonds that come in a can or you can simply roast your own almonds for these clusters. If you’re using store-bought, roasted, lightly salted almonds, then you won’t need to sprinkle salt on top of the clusters. But if you’re using raw almonds, then I highly recommend that you use either Maldon flaked sea salt or pink Hawaiian salt – which I picked up on my last trip to Hawaii on these babies!
The caramel can easily be made using packaged caramel candy. Simply add the cream, butter and caramel to a bowl, microwave for a few minutes and viola!
As for the chocolate, I used dark chocolate, but you can use milk chocolate if you prefer. Either would work. Regardless whichever you use, with this combination, I bet you won’t be able to eat just one!
SALTED CARAMEL ALMOND CLUSTERS
- 1-2 cupsWhole Almonds, Raw or Roasted and Lightly Salted
- 2 barsLindt Dark Chocolate, Chopped
- Flaked Sea Salt or Pink Hawaiian Sea Salt
- 30Individually Wrapped Soft Caramel Candies
- 2 tspHeavy Cream
To Roast the Raw Almonds:
Add almonds to a small skillet. Toast on medium low heat, watching the almonds closely as they burn easily. Roast until the almonds are fragrant. Remove and set aside. If using store-bought roasted almonds, skip this step.
For the Caramel
Add unwrapped caramel candies and cream to a microwaveable bowl. Heat on high in 30 seconds increments, stirring in between, until mixture is smooth. Set aside.
To Melt the Chocolate:
Add the chopped chocolate to a microwaveable bowl. Microwave on the defrost setting in 30 second increments, stirring in between until the chocolate mixture is melted and smooth.
To Assemble the Salted Almond Clusters:
Make small mounds of caramel on a parchment lined cookie sheet by adding 1 tablespoon of caramel 3” apart on the parchment paper. Press 5-6 roasted almonds into the caramel. Drizzle the chocolate on top of the almonds and caramel. Top with flaked sea salt or coarse pink Hawaiian sea salt. If using store-bought roasted, lightly salted almonds, skip the sea salt. Set cookie sheet in the refrigerator to cool for about 20 minutes. Enjoy!
To store, place Salted Caramel Almond Clusters in an air-tight container, with parchment paper in between the layers, in the refrigerator.
