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Cooking with Paula Deen
, Nov/Dec 2011
2 (11-ounce) packages caramel bits
1/4 cup heavy whipping cream
2 (6-ounce) packages slivered almonds, toasted
6 (4-ounce) bars milk chocolate, chopped
In a small saucepan, combine caramel bits and cream; cook over medium-low heat, stirring often, until melted and smooth.
Spread almonds over a large dinner plate. Drop caramel by tablespoonfuls onto almonds; transfer to parchment paper. Let stand until caramel is firm.
In a medium microwave-safe bowl, microwave chocolate on HIGH, in 30-second intervals, stirring between each, until melted and smooth (about 1 1/2 minutes total). Using 2 forks, dip each cluster in chocolate, letting excess drip off, and place on parchment paper. Let stand until set.
Makes 2 dozen (approximately)
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