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!
- 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
- 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!