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Vanilla Almond Carmels with Sea Salt

Vanilla Almond Carmels with Sea Salt


  • Cooking spray
  • 1 cup slivered almonds, roasted
  • 2 1/4 cups sugar
  • 3-4 drops lemon juice
  • 1 cup (2 sticks) butter, cut into pieces
  • 2 cups light cream
  • 1 cup light corn syrup
  • 2 vanilla beans
  • 1 teaspoon sea salt


Line a 9- by 9- by 2-inch baking pan with foil, extending foil over edges of pan. Spray well with cooking spray. Spread almonds in bottom.

Place sugar in a medium pot with lemon juice and 1/4 cup water. Stir and turn heat to high. Monitoring carefully, let color come to light brown, mixture will bubble. Add butter, cream and corn syrup, and stir. Clip a candy thermometer to the side of pot. Reduce heat to medium and let mixture come to a gentle boil. Stirring frequently, continue to boil until mixture reaches 248°F (firm-ball stage) on candy thermometer; this may take up to 45 minutes. Meanwhile, cut vanilla beans in half lengthwise and scrape out seeds; reserve, discarding pods.

Remove caramel from heat and stir in vanilla. Quickly pour into prepared pan, pouring evenly over almonds. Let cool for about 10 minutes, then sprinkle evenly with sea salt. Let cool completely, and pull out foil from pan. Remove foil and cut caramels into 1- by 1-inch squares. Serve, or wrap each one in plastic wrap or food-safe cellophane. Seal with tape or a little sticker, if desired, and store for up to 2 weeks.

Nutritional Analysis

Per serving, 64 total servings:

Calories 92
Total Fat 5g
Saturated Fat 2.8g
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.3g
Carbohydrate 12g
Protein 1g
Cholesterol 13mg
Fiber 0g
Calcium 13mg
Magnesium 6mg
Sodium 75mg
Potassium 23mg
Vitamin E 1mg*
Gluten-free recipe? yes
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California