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2 c unblanched almonds
1 c sugar
1/3 c firmly packed brown sugar
3/4 c milk
1/2 c light corn syrup
1/2 c butter or margarine
1/4 tsp salt
1 tsp vanilla extract

Spread almonds in shallow pan. Bake in preheated 350 degree oven for 20 minutes; cool. Combine sugar, brown sugar, milk, corn syrup, butter andsalt in 2 qt saucepan; bring to a boil over medium heat, stirring constantly until sugar dissolves and butter melts. Continue cooking, stirring occasionally, until mixture reaches 248 degrees on candy thermometer; remove from heat. Add vanilla and almonds; stir lightly until mixture just starts to hold shape. Drop by tablespoonsful onto buttered baking sheets; cool at room temperature. Wrap individually, store in tightly covered container. Yield: about 48 clusters.