1. Spray about 30 mini muffin papers with non-stick cooking spray, and set aside. 2. Stir together the sugar, cream and golden syrup in a medium saucepan over a gentle heat. Bring to a boil and insert a sugar thermometer into the liquid; cook, without stirring, until the mixture reaches 120°C 3. Remove liquid from the heat and stir in the almonds and orange zest. 4. Using a small spoon, fill each mini muffin paper half full with the caramel mixture; let cool completely before putting them in the refrigerator until you are ready to serve. 5. Store in the fridge in an air-tight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
