Honey Caramels with Chocolate, Almond and Coconut

Honey Caramels with Chocolate, Almond and Coconut

Photo by recipe author

Servings: 16
Preparation Time: 3 minutes

• 1 cup honey
• 1 cup heavy whipping cream
• 1/2 cup coconut cream concentrate
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup sliced almonds
• 1/4 cup shredded, unsweetened coconut
• 1 cup semi-sweet chocolate chips or chopped chocolate chunks

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 on a candy thermometer.

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!

Recipe submitted by Ann, Omaha, NE

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