Double-Dipped Caramels

For this quick candy, roll half the candy-coated caramels in pistachio nuts and half in almond brickle.

Double-Dipped Caramels + enlarge image
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9 users rated this recipe an average rating of 3.0
Makes:
48 servings
Yields:
48 caramels
Prep:
30 mins
Stand:
30 mins
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Double-Dipped Caramels

Ingredients
12
ounces chocolate-flavor candy coating, cut up
2
cups finely chopped pistachio nuts or one 10-ounce package almond brickle pieces, crushed
1
14 ounce package vanilla caramels (about 48 caramels), unwrapped

Directions

  1. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
  2. Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm. Store tightly covered up to 1 week. Makes 48 caramels.

Nutrition Facts

(Double-Dipped Caramels)
    Per serving:
  • 103 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 mg chol.,
  • 22 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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