I saw Giada deLaurentiis make this recipe on her Halloween show and really hadn’t had a chance to make it so I decided to give it a try for our party. It’s not hard but takes a little time and patience.
Giada makes hers in a regular size muffin pan so I did the same but I cut them in fourths for the party because they are really too big of a piece of candy for one person. Next time I will use mini muffin pans or maybe even those flexible pans.
These are really, really good and well worth making. They would be great for a gift.
Smoked Almond Turtles (Giada DiLaurentiis)
Vegetable oil cooking spray
1 cup (5 ounces) coarsely chopped smoked almonds ~ I left mine whole but I would chop them next time
1/2 cup heavy cream
1 stick (4 ounces) butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
3/4 cup bittersweet (use Ghirardelli)) chocolate chips
Spray a 12-count muffin pan, very well, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240º, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.
Put the chocolate chips in a medium glass bowl and melt int he microwave according to the directions on the back of the package of chocolate chips. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). This will take a little bit of effort.
Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving. I cut into quarters before serving.
Store in an airtight container at room temperature.
Makes 12 candies.