Tasty Planner - Recipe - Almond Caramel Clusters by Elless

Instructions

1. Spray mini-muffin tins with cooking spray.

2. Divide almonds between the muffin tins (about a tsp each).

3. Using a pair of sharp, clean scissors, snip each caramel square into four little squares (for easier melting). Place 4 little squares (1 caramel) in each muffin tin on top of the almonds.

4. Bake at 350F for 8 minutes until the caramel starts to melt.

5. Place in fridge to cool for several minutes. Remove caramels from muffin tins. You might have to use the edge of a knife to help pop them out.

6. In a double boiler over simmering water, melt chocolate. Whisk in the cream.

7. Dip each caramel into chocolate until coated. Place on parchment lined cookie sheet and chill until set (about 30 minutes). Store in airtight container.