Chocolate Almond Caramels
heavy whipping cream
light corn syrup
whole, toasted, coarsely chopped
Line a 9-inch square baking pan with aluminum foil, covering the bottom and sides.
Generously butter the foil. In a heavy 3-quarts saucepan over medium-high heat, combine 1 cup of the cream and the coffee.
Bring to a boil, then remove fr om the heat .
Cover and let steep for 30 minutes. Return the pan to medium-high heat and bring the cream-coffee mixture to a boil again.
Strain through a very fine-mesh sieve into a measuring cup.
Add enough cream to measure 1 cup.
Return to the saucepan and add the chocolate, sugar, corn syrup and butter.
Stir over medium heat until the chocolate and butter melt and the sugar dissolves.
Clip a candy thermometer onto the side of the pan and boil, gently stirring occasio nally, until the thermometer registers 242 F, about 10 minutes.
Remove the pan from the heat and stir in the vanila, salt and almonds.
Four the mixture into the prepared pan.
Let cool until firm enough to cut, about 2 hours.
Coat a chopping board with vegetable oil.
Turn out the cooled caramel onto the board and peel off the foil.
Oil a large knife and cut the caramel into pieces about 1 inch square, reoffing the knife o ccasionally to prevent sticking.
Wrap each square in a piece of clear cellophan ev or waxed paper, twisting the ends.
Store in an airtight container at room temperature for up to 1 month.
(Makes 6 dozen; serves 36)