With a slight tang from the blood orange and a sweet creamy-crunch of almond butter, these Blood Orange and Almond Butter Caramels make for a delicious treat with an afternoon cuppa.
Every now and again I get a craving for an old-fashioned chewy caramel treat, but to be honest, I can never go back to store-bought fudge or caramels because the amount of processed sugar in those scares me a little. I’d much rather make these – and they don’t take long, and give them a lower fructose twist by using rice malt syrup instead. It is still considered an added sugar, but because it is free from fructose, it is a better option. As a treat.
The great thing about these is that they keep well in the fridge, a batch lasting at least a couple of weeks.