Almond Caramels


Preparation info
  • 3 Dozen

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

These chewy caramels come from Ukrainian kitchens, but their name suggests a Turkish origin.


  • ¼ cup sugar
  • 8 tablespoons butter
  • 1/3 cup


In a large frying pan melt the sugar and cook it over low heat, stirring constantly, until it has caramelized (turned light golden brown). Be very careful not to let the sugar burn.

Stir in the butter and the honey and cook the mixture at the barest simmer for 5 to 8 minutes, stirring constantly, until a bit of the mixture dropped into a glass of ice water holds a pliable ball (firm-bal