• Ricki

    posted on November 17, 2011 at 9:21 am

    What a gorgeous gift these would make! Except who’d want to give them away (ha ha!)?? They look amazing, Amy! :)

    [Reply]

    Amy Reply:

    @Ricki, I had the same thought, Ricki, but then again I don’t need to eat a whole pan of caramel. LOL!!

    [Reply]

  • makendra

    posted on November 17, 2011 at 9:39 am

    Do u think it would work to use all agave instead of honey? I’m not supposed to have honey :(

    [Reply]

    Amy Reply:

    @makendra, Yes, in the post I talk about this. You might want to re-read it.

    Hugs,
    Amy

    [Reply]

  • Kim (Cook It Allergy Free)

    posted on November 17, 2011 at 10:13 am

    Amy, these look wonderful! I love the idea of adding the almonds to these. What a fun texture contrast to the chewy caramel. I am going to make these for sure this year! ;)

    [Reply]

  • Barbara | Creative Culinary

    posted on November 17, 2011 at 10:27 am

    These do sound great, but I’m a bit confused. Ingredients call for finely ground almonds yet the photo shows almonds that look something other than finely ground. Guess we can do either way?

    [Reply]

    Amy Reply:

    @Barbara | Creative Culinary, Those are finely ground. If I ground them anymore they’d start turning into almond butter. I think it’s just the photography – those macro lenses make things look bigger than they actually are.

    [Reply]

  • Kathy

    posted on November 17, 2011 at 11:36 am

    These look awesome. I notice that you mention transferring to a cooling pan, yet the recipe does not mention this. Can they just be cooled in the pan they were cooked in as the recipe suggests? Thanks!

    [Reply]

    Amy Reply:

    @Kathy, In Step 5 it says to pour into the prepared 8×8 pan which is where you let the caramel cool. :)

    [Reply]

  • Lexie

    posted on November 17, 2011 at 11:43 am

    Oh, you are SO tempting me to make these! xoLexie

    [Reply]

  • Laureen

    posted on November 17, 2011 at 11:46 am

    Amy, your caramels look so good! I happen to have all of those ingredients on hand. Guess what I’m going to make :-)

    [Reply]

  • Maggie

    posted on November 17, 2011 at 6:24 pm

    Oh my goodness Amy! These look fabulous! So fabulous, I can almost taste them! Joe must’ve been in heaven. I love how you wrapped them too!

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on November 17, 2011 at 8:31 pm

    I’ve been thinking about making caramels for a while, but always end up making something with nuts in it. Now I know what I want to make…soon!

    [Reply]

  • Nicole Gamble

    posted on November 18, 2011 at 3:12 am

    Great recipe ! I made it! It`s delicious!!!

    [Reply]

  • Alfa Katzz

    posted on November 19, 2011 at 2:36 pm

    Hmm, these look yummy. Dipping them in some melted chocolate would be nice too. Would they fall apart if I did that?

    [Reply]

    Amy Reply:

    @Alfa Katzz, I doubt it. They’re solid but still chewy. Let me know if you try it. :)

    [Reply]

  • Diane {Created by Diane}

    posted on November 19, 2011 at 10:43 pm

    oh yummy!!!

    [Reply]

  • Clair

    posted on November 20, 2011 at 8:58 am

    Wowww! I’m so glad to see these can be made without refined sugar! My mom makes to-die-for caramels, but they are full of sugar. These look just like them!

    [Reply]

  • christine

    posted on November 22, 2011 at 5:37 am

    I suppose I could try substituting a vegan cream substitute, or use a silken tofu and soya mild blend – they look so good, and would be perfect for Christmas:)

    [Reply]

    winni Reply:

    @christine,

    Coconut cream might work.

    [Reply]

    christine Reply:

    @winni, thanks for that idea :)

    [Reply]

  • Curly J

    posted on November 23, 2011 at 2:53 am

    These look SO yummy! I’m thinking of making Christmas baskets for family and these would look so great added in!

    [Reply]

  • awesomedawson

    posted on December 9, 2011 at 1:55 pm

    These look so yummy and perfect for sending to family for the holidays since they don’t need to be refrigerated.

    BUT…if I cut the candy from an 8-in square pan into 1-in square pieces, I’d get 64 pieces, not 48 of them. PLUS it would be kind of difficult to fold a 1-in piece in half, wouldn’t it?

    [Reply]

  • michael

    posted on December 14, 2011 at 11:40 am

    I tried your Recipe today. And thanks to you got a zillion praises. However instead of using sugar i used Natural sweetener called Natvia http://natvia.com/. I have quiet a few diabetics at home.

    [Reply]

  • CJ

    posted on March 4, 2012 at 7:34 pm

    Not only do they look good, they ARE good, I made two batches this weekend! I bought wax paper candy wrappers at Hobby Lobby.
    Thanks for a great recipe!
    CJ

    [Reply]

  • April

    posted on July 21, 2012 at 6:55 pm

    Oh, I’ve been wanted to make my mom sugar free caramels for so long! Do you think I could sub all honey or half maple syrup for the agave? Thanks so much! :0

    [Reply]

    Amy Reply:

    @April, You can try it – it should still work. Have fun!

    [Reply]

  • Rachel

    posted on October 14, 2012 at 2:48 pm

    Taste is awesome! Although, I cooked to exactly 260 and transferred to prepped cooling pan immediately, and they ended up way too hard. What elevation are you at? Do you know if an elevation difference would change temperature?

    [Reply]

    Amy Reply:

    @Rachel, I am in Dallas – not sure about the elevation. Did you change anything in the recipe?

    [Reply]

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