Line about 30 mini muffin cups with 1/4″ x 1″ aluminum mini muffin liners, spray each with nonstick cooking spray, and set aside. Stir together sugar, cream, and syrup in a 6″-diameter saucepan over medium heat. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until the mixture reaches 250°. Remove from the heat and stir in the almonds and orange zest.
Using a small spoon, fill each mini muffin liner half full with the caramel mixture; let cool completely before serving.
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