tag:blogger.com,1999:blog-6786366383764003945.post-34895467914382069032007-11-19T07:31:00.000-05:002007-12-10T10:03:22.688-05:00<a href="http://i165.photobucket.com/albums/u51/witchywife/AlmondCaramelClusters.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://i165.photobucket.com/albums/u51/witchywife/AlmondCaramelClusters.jpg" border="0" alt="" /></a><!-- google_ad_section_start --><br />Yesterday was one of those lazy Sundays, and I was in a compulsive, "I have to bake something fattening, so I can torture myself by not eating any" sort of moods. I remembered seeing Giada make these a few weeks back on her show and they really appealed to me.<br /><br />So, I whipped up a batch of Caramel Almond Clusters and they were easy to make. I think I will make more as part of my Christmas baking this year. I scaled the recipe slightly because I had enough mini-muffin tins to make 36 of them. I had a little extra chocolate left, so to use it up (without eating it all with a spoon) I just threw some almonds and dried cranberries into it, spread it on a plate and chilled it. Then I broke it into pieces and gave it to the kids.<br /><br />Mario tried one of these Almond Caramel Clusters and he said they were delicious. Normally, when I make something "bad" like this, I bring it to work, but one of these days, I'm going to get fired for trying to sabotage everyone's health. So, I think I will bring them to my Dodgeball game tonight, and get my team-mates fat instead. <br /><br /><a href="http://i165.photobucket.com/albums/u51/witchywife/AlmondCaramelClusters2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://i165.photobucket.com/albums/u51/witchywife/AlmondCaramelClusters2.jpg" border="0" alt="" /></a><br /><em><strong>Almond Caramel Clusters</strong><br />makes 36 caramels<br /><br />1 cup toasted slivered almonds<br />36 Kraft caramels<br />10 oz semi-sweet chocolate<br />1/4 cup whipping cream<br /><br />1. Spray mini-muffin tins with cooking spray.<br /><br />2. Divide almonds between the muffin tins (about a tsp each).<br /><br />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.<br /><br />4. Bake at 350F for 8 minutes until the caramel starts to melt.<br /><br />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.<br /><br />6. In a double boiler over simmering water, melt chocolate. Whisk in the cream.<br /><br />7. Dip each caramel into chocolate until coated. Place on parchment lined cookie sheet and chill until set (about 30 minutes). Store in airtight containter.</em><!-- google_ad_section_end --><br /><br /><img src="http://signatures.mylivesignature.com/54485/209/C75A16CD8B0F2FAD884638570E4EC078.png" style="border: none; background: transparent;"/><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6786366383764003945-3489546791438206903?l=janetishungry.blogspot.com'/></div>Janethttp://www.blogger.com/profile/04560402754461368882noreply@blogger.com15