Homemade English caramel (chocolate and almond caramel)

Step 2: Incorporate Butter and Cream

1. Remove the pan from heat and carefully add the cubed butter. The mixture will bubble vigorously, so use caution.
2. Once the butter is fully melted, slowly pour in the heavy cream while stirring constantly.
3. Add the vanilla extract and a pinch of salt for balance.
4. Stir until the mixture is smooth and glossy.

Pro tip: If your caramel has lumps, gently warm it over low heat while stirring until smooth.

Step 3: Pour and Cool

1. Pour the caramel into a parchment-lined tray or silicone mold.
2. Let it cool slightly at room temperature for about 15–20 minutes. The caramel should still be soft but not runny.

Step 4: Prepare the Chocolate Coating

1. Melt the chopped chocolate either in a double boiler or in the microwave in 20-second intervals, stirring in between.
2. Optionally, add coconut oil to achieve a smooth and glossy finish.
3. Pour the melted chocolate over the slightly cooled caramel. Spread evenly with a spatula.

Step 5: Add Almonds

1. While the chocolate is still soft, sprinkle the toasted chopped almonds evenly over the top.
2. Press gently to ensure they stick to the chocolate.

Step 6: Set and Slice

1. Allow the caramel to cool completely at room temperature, then refrigerate for at least 1 hour to firm up.
2. Once set, lift the caramel block from the tray using the parchment paper and slice into bite-sized squares or rectangles.

Tip: Warm your knife slightly under hot water before slicing to achieve clean edges.

Serving and Storage

• Serve your chocolate almond English caramel as a luxurious treat with tea, coffee, or as part of a dessert platter.
• Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

Tips for Perfect Homemade Caramel

• Use a heavy-bottomed saucepan to prevent burning.
• Monitor the sugar carefully during caramelization; a few seconds can make a difference.
• Toasting almonds enhances their flavor and crunch.
• For a softer caramel, add a little more cream; for firmer caramel, cook slightly longer.

Making homemade English caramel with chocolate and almonds is a labor of love that rewards you with a rich, buttery, nutty, and chocolatey treat. Once you try it, store-bought caramel may seem plain by comparison!

If you want, I can also create a visual step-by-step guide with images for each stage so it’s easier to follow while cooking. It would look like a professional recipe booklet.

Do you want me to do that?