Honey Caramels With Chocolate, Almond and Coconut

by Ann on November 18, 2009

Honey Caramels With Chocolate, Almonds and Coconut

Honey Caramels With Chocolate, Almonds and Coconut

Recently, I had an amazing chocolate covered almond caramel that left me craving more; which I then of course proceeded to make much healthier.  Honey gets a bad rap due to its high glycemic index- but lately I keep reading about all the excellent health benefits of honey.  I’ve read it all before but after the umteenth time, I started to crave honey again.  After playing around in my head making these caramels with agave nectar, I decided to stick with the honey.  Since I was craving the honey taste, this worked out quite well!  There is a underlying honey flavor but the creaminess of the coconut comes out as well.  The almond provides a nice crunch while the semi-sweet chocolate balances out the super-sweetness of the honey.  I would still like to make some caramels with agave or something else soon- since not everybody likes the strong flavor of honey.   

My mom enjoyed these even though she doesn’t like honey.  My mother-in-law thought they were good but the honey flavor was strong (she’s a Brach’s caramel eater and prefers to keep the honey out of things!).  My son likes them and my other taste testers approved so I think we’re safe serving to the masses…that like honey!

 

Ingredients:

  • 1 cup whipping cream
  • 1 cup honey
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1/2 cup coconut cream concentrate (I used Tropical Traditions)
  • 3/4 cup sliced almonds
  • 1/4 cup shredded, unsweetened coconut
  • 1 cup semi-sweet chocolate chips

Method:

  • Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.
  • Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees
  • Turn off heat and stir in almonds and coconut
  • Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster
  • Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!

{ 6 comments… read them below or add one }

1 stephchows November 18, 2009 at 2:31 pm

ooo the honey and coconut combo wounds fantastic!

2 stephchows November 18, 2009 at 2:31 pm

sounds even… whooops!

3 Mandie November 19, 2009 at 9:22 am

So….if I didn’t want honey, can I replace the cup o’ honey with a cup o’ agave?

4 ingrid November 19, 2009 at 9:43 am

They sounds wonderful! Honey caramel sounds delightful! I’m not put off by the flavor of honey. Thanks for sharing!
~ingrid

5 Ann November 22, 2009 at 9:17 am

Mandie,
I think agave will work but I am not sure – I do know there are agave caramel recipes so I’ll bet it will, but maybe it needs to be tweaked. I have a hunch it will work though – I’d like to try it w/ agave too b/c so many people I know don’t like honey!

6 cinnamonquill November 22, 2009 at 5:00 pm

What a delicacy! These definitely belong on a holiday cookie plate. I’ve been using a lot of honey lately too. I guess I feel like anything must be better than refined white sugar, even though the GI index of honey is close to table sugar. I don’t like the taste of plain honey very much, but I love it in baked goods (and caramels!).

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