One of my favorite things during the holidays are all of the seasonal items that are released. We always stock up because we know that we will not see these items for 9 months! Planter’s Seasonal Nuts are at the top of our list! Between the Holiday Nut Crunch and these Cocoa Almonds, we are in nut heaven! We have found that Walmart has the largest selection of Planter’s Seasonal Nuts, FYI 😉
Beside just eating them, I love using these products in my holiday baking and candy making too! They add an extra depth of flavor.
These Cocoa Almond Turtles for example. The added cocoa coating on the nuts add an extra chocolate flavor…and who doesn’t love more chocolate! I topped the turtles off with some sea salt for a perfect salty sweet treat!
Speaking of sweet treats, have you tried out the new Blippar App? This thing is freaking cool! Simply scan that item you are looking at (i.e. Planter’s Nuts) and voila, games, recipe, selfies with Mr. Peanut, and gift giving guides will magically appear! I love this because sometimes I often find myself impulse buying then getting home and having no idea what to actually do with the item. Now, all I will have to do is scan it (provided they have the Blippar logo) and get fabulous new ideas!
These were extremely easy to make and only took about 30 minutes (not including drying and cooling time), but they are absolutely delicious! This is a great treat for teacher’s, neighbors, co-workers, etc.
If you need more inspiration, check out the Cooking Up Good website. They have recipes, sweepstakes, loyalty programs, coupons and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!
- 2 cups brown sugar (packed)
- 2 cups heavy whipping cream
- 1 cup light corn syrup
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon salt
- 1 tablespoon vanilla
- 1 Box Planter's Cocoa Almonds
- 1 cup melting chocolate
- Sea Salt
- In a large heavy bottomed pan, combine brown sugar, whipping cream, corn syrup, butter, and salt.
- Cook on medium low, stirring occasionally, until your candy thermometer reaches 247 degrees.
- Remove from heat and add vanilla.
- Let caramel cool for about 5 minutes.
- Prepare 2 large cookie sheets with parchment paper and lightly spray with nonstick cooking spray.
- Add almonds to the caramel and stir to coat.
- Carefully spoon out about a 4-5 almond clump and place on the cookie sheet.
- Continue until you have used all of the almonds, and allow to cool for 1 hour.
- Once cooled, heat melting chocolate in a microwave safe dish for 1 minute the stir to smooth.
- Spoon about 1/2 tablespoon of chocolate onto each almond caramel clump and garnish with a light sprinkle of sea salt.
- Cool until chocolate has hardened and store in an airtight container.