Blood Orange and Almond Butter Caramels
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Blood Orange and Almond Caramels

If you prefer your caramels hard (more like hard candy), cook the rice syrup mixture for a further 5 minutes and divide the caramel between smaller cups. You can find a recipe for Almond Butter in my cookbook.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12


  • 1/2 cup freshly squeezed juice from 1 blood orange with pulp
  • 1/2 cup rice malt syrup
  • 1/2 cup 100% almond butter


  • Place blood orange juice and rice syrup in a small saucepan and bring to a boil over medium high heat. Reduce heat to a simmer and leave mixture to bubble for 12 minutes - do not stir. Turn off the heat and allow to cool for 10 minutes before adding almond butter.
  • Mix well and divide between paper or silicone cups or chocolate moulds and place in the fridge to set.
  • When set, remove from silicone moulds and wrap individually in baking paper.
  • Store in the fridge for up to 2 weeks.
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