How to Make Almond Caramel Clusters

Ingredients:

• 2 Cups of unblanched almonds
• 1 Cup of sugar
• 1/3 Cup of light brown sugar (firmly packed)
• 3/4 Cup of milk
• 1/2 Cup of light corn syrup
• 1/2 Cup of butter
• 1/4 Teaspoon of salt
• 1 Teaspoon of vanilla extract
• 2 Quart saucepan
• Buttered baking sheet
• Candy Thermometer

These are so delicious. They're great for holidays, pop them in a tin lined with some paper and they're a great treat that will stay fresh for a long time. Rather, I should say that they would keep if you could keep them in supply! Around my house they get ate too fast to worry about them going stale!
I like to just add them to all the other holiday baking items that I do. Of course, they never last because once people know they've been made - they're gone!

1. Evenly spread the almonds in a shallow baking pan. Put into a preheated oven and bake at 350 degrees for 20 minutes. Cool and set aside.

2. Combine sugar, brown sugar, milk, corn syrup, butter and salt in a 2 quart saucepan. Bring the mixture to a boil over medium heat. Stir constantly until the sugar is dissolved and the butter melts.
   Continue cooking, stirring frequently, until the mixture reaches 248 degrees on a candy thermometer. Remove from heat.

3. Add the vanilla and almonds and stir lightly just until the mixture begins to hold shape.

4. Drop by spoonfulls onto a buttered baking sheet. Allow to cool completely.

5. Wrap your Almond Caramel Clusters individually and store in a tightly covered container. Enjoy!

If you would like to make these candies a bit more healthy, substitute the sugar for Splenda!  No one will ever be the wiser!