Almond Caramels

Directions

1. 1
   Spray about 30 mini muffin papers with non-stick cooking spray, and set aside.
2. 2
   Do not skip this step, it is easier for people to remove the caramels when serving.
3. 3
   Over a gentle heat stir together the sugar, cream and golden syrup in a medium saucepan .
4. 4
   Bring to a boil and insert a sugar thermometer into the liquid; cook, without stirring, until the mixture reaches 120C
5. 5
   Remove from the heat and stir in the almonds and orange zest.
6. 6
   Use a small spoon & fill each mini muffin paper half full with the caramel mixture.
7. 7
   Let caramels cool completely before putting in the refrigerator until you are ready to serve.
8. 8
   Store in the fridge in an air-tight container.