Salted Caramel…when did this become a thing and why in the world did it take so long to become a thing? When was this invented?! WHO invented it? I need to know. I need to thank them because this flavor combo is delicious and right up my alley. I’m going to go ahead and say it’s even better then Pumpkin Spice. YUP. I said it. Don’t hate me okay? And if you agree we’re officially best friends.
I’ve been packing my doula bag and getting it ready for when my client goes into labor and one of the things I plan on having in there is almonds for quick and easy to grab snacks for me in case I can’t grab something to eat. Right now I mainly have almonds since they’re nice and filling and good for you too. I bought about a 1lb of raw almonds so that I can switch up my flavor whenever I want too.
I love flavoring my own almonds for multiple reasons.
1) Variety. By making 1 cup at a time I can switch it up whenever I want and don’t have to lock myself in to any flavor.
2) Easy. This one is self explanatory. It’s so easy to do!
3) Better for me! Because I’m flavoring it myself I know exactly what’s going into it and it’s not a bunch of preservatives!
These Salted Caramel Almonds contain butter, brown sugar and salt. And that’s it!
Whenever I flavor my own almonds I love using parchment paper it really makes clean up a breeze! From start to finish these take about 25 minutes with 5 of those minutes going to cool down!
You can try and put them in your mouth as soon as they come out of the oven but I’m going give you a heads up and say you’re going to burn your mouth. Not that I know from experience or anything 😉
- Melt together 1/2 cup brown sugar, 1 teaspoon butter and 1 tablespoon water.
- In a small ball mix together the melted sugar/butter/water and the almonds.
- Line a baking sheet with parchment paper. Spread the almonds over the parchment paper.
- Sprinkle with 1/2 teaspoon salt.
- Bake your almonds at 350 degrees Fahrenheit for 15 minutes.
- Let cool, break apart where necessary and serve!