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.
1/2cupfreshly squeezed juice from 1 blood orangewith pulp
1/2cuprice malt syrup
1/2cup100% 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.