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ALMOND BUTTER CARAMELS
For many years my grandmother, Angelina, ran a neighborhood store in New Haven, CT. She had an old cash register and penny candy offerings at the counter. I remember visiting her and begging for those sweets lined up to entice customers new and old. When I bite into one of these caramels, I am reminded of those times when neighborhood stores were packed with so much goodness. – Raman

Ingredients

2 tablespoons (28 g) ghee
½ cup (170 g) honey
1 teaspoon (5 mL) vanilla extract
G teaspoon nutmeg powder
G teaspoon salt
1 cup (250 g) SCD-safe almond butter

Instructions

1. On a stovetop pan, bring ghee, honey, vanilla extract, nutmeg powder, and salt to a simmer, approximately 5-10 minutes
2. Add in the almond butter, and stir in for another 5 minutes
3. Remove from heat, pour into a greased 9-by-9-inch square pan, and place in the freezer until it is just hard enough to slice with a buttered spatula, about 10-15 minutes
4. Cut them into little squares and wrap in pieces of waxed paper cut down to size
5. Store them in the refrigerator, as they tend to melt if left outside

Yield

12-15 pieces

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0