Happy TYT! I haven’t linked up in a few weeks, so I decided to share two things that I treated myself to this past weekend.
The first treat? Chipotle.
The moment after Becky posted a photo of her Chipotle dinner on Friday is when I knew I HAD TO HAVE IT. While eating my delicious meal, I started thinking about how I probably hadn’t had Chipotle in at least six months. Six months! That’s unacceptable and I vow to never go that long without Chipotle again.
Treat number two? These:
Chocolate covered salted caramel almonds. If you’re a regular TAE reader, you’re probably aware of my love affair with salted caramel mochas from Starbucks. If they weren’t so expensive, I would probably treat myself every day. You also know that I love almonds, but that lately I’ve been craving flavored almonds vs. my usual raw almonds. So, I did what any girl would do and combined the best of both worlds to create chocolate covered salted caramel almonds.
This recipe is very simple–a little sticky–but simple nonetheless. I followed this recipe very closely for the homemade caramel sauce, with one slight modification.
1 lb raw almonds
3/4 c sugar
1/4 c Stevia
1 tbsp light corn syrup
1/4 c water
1/2 c organic heavy whipping cream
2 tbsp unsalted butter
1/2 tsp salt+extra for topping (if desired)
1 tsp vanilla extract
1 12 oz. bag dark chocolate chips
1. Preheat oven to 350º. Spread almonds out on baking sheet and roast for 10 minutes. While roasting, mix sugar, corn syrup and water in a saucepan until it reaches a boil. In another saucepan, warm the whipping cream. Allow the sugar mixture to boil on its own until it turns a caramel-y color. Once it does, remove from the heat and add warm whipping cream to the sugar mixture.
2. Use a wooden spatula to stir the mixture until smooth; add butter and salt. Once mixed together, allow to cool for 5 minutes, and then add vanilla extra.
3. Pour the almonds into a bowl and then pour the caramel mixture overtop; stir. Place the caramel covered almonds back onto the baking sheet and place into the freezer for 5 minutes.
4. Place chocolate chips in a bowl and melt in the microwave; stir.
5. Remove almonds from freezer and pour chocolate overtop; mix together.
The almonds should break off in chunks. I placed mine into a sealed tight container and stored them in the refrigerator. For the perfect salty to sweet ratio, sprinkle with extra salt before serving.
These would be the perfect holiday party snack to set in a dish for guests to eat. NOM NOM all day long!
Q: Have you fallen in love with salted caramel or are you over it? Favorite candy dish snack?