recipe- Nutty Caramels
- 1 cup honey
- 1 cup peanut, almond, cashew or allowed nut butter
- 1 teaspoon coconut oil (original recipe calls for 1 tablespoon of unsalted butter, which you can use if not dairy-free)
- Optional: 1/2 cup chopped nuts
Put honey in a heavy saucepan over medium heat until it comes to a boil. Cook, stirring frequently, until mixture reaches 270 degrees F on a candy thermometer.
Turn off the burner, stir in the nut butter and coconut oil (and chopped nuts, if desired) then remove from heat. Place the pot down into a sink filled with a few inches of cold water. Keep vigorously stirring the candy until it is stiff.
At this point you can either: (1.) form the candy into small balls and place in little paper candy cups or (2.) press it out onto a cookie sheet lined with parchment or wax paper, chill for about ten minutes then cut into small pieces.
Store the candy in the refrigerator for a week or so or your freezer for two to three months.
I never really count how many candies I make per recipe, but the plate shown above is one-half of a batch of Nutty Caramels.
You can also try dipping them in melted chocolate chips though my kids like them best just as they are!
Occasionally, the oil or butter will separate out of homemade toffee or caramel type candies. This link explains some of the factors that can contribute to this such as: abrupt temperature changes, too thin of a saucepan, humidity and insufficient amount of stirring.
Using a candy thermometer is highly recommended, but if you don’t have one, you can use thecold water test.