Smoked Almond Turtles

By JDARK

Ingredients

• Vegetable oil cooking spray
• 1 cup (5 ounces) coarsely chopped smoked almonds
• 1/2 cup heavy cream
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water
• 3/4 cup bittersweet (60 percent cacao) chocolate chips
• Special equipment: a candy thermometer, a 12-count muffin pan

Details

Servings 18
Preparation time 10mins
Cooking time 141mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray.
2. Put the almonds in the bottom of each muffin cup and set aside.

For the caramel:
3. In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water.
4. Stir over medium heat until the mixture is smooth.
5. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes.
6. Let the mixture cool for 30 seconds.
7. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts.
8. Allow the caramel to harden, at room temperature, for 1 hour.

For the chocolate:
9. Put the chocolate chips in a medium stainless steel or glass bowl.
10. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
11. Spoon the chocolate over the caramel and refrigerate for 30 minutes.
12. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard).
13. Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
14. Store in an airtight container at room temperature.