Caramel Snaps Recipe
Summary
Ingredients
| Packed brown sugar | 1⁄4 Cup (4 tbs) | |
| Corn syrup | 1⁄4 Cup (4 tbs) | |
| Butter | 3 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Almonds | 1⁄4 Cup (4 tbs), sliced | |
| Cardamom | 3⁄4 Teaspoon, ground |
Nutrition Facts
Serving size: Complete recipe
Calories 1221 Calories from Fat 476
% Daily Value*
Total Fat 55 g84.7%
Saturated Fat 24.6 g122.9%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 148.8 mg6.2%
Total Carbohydrates 177 g58.9%
Dietary Fiber 7.1 g28.4%
Sugars 78.4 g
Protein 15 g29.8%
Vitamin A 22.5% Vitamin C 1.3%
Calcium 19.1% Iron 30.4%
*Based on a 2000 Calorie diet
Directions
Stir in vanilla.
Let cool slightly.
Stir together flour, almonds and cardamom; stir into brown sugar mixture until well combined.
Drop by teaspoonfuls (5 mL), at least 4 inches (10 cm) apart, on parchment paper-lined baking sheets.
Bake in 350°F (180°C) oven for 6 to 8 minutes or until golden brown.
Let cool for 5 minutes.
Remove to rack; let cool completely.
(Snaps can be stored in airtight container for up to 2 days.)
Chef
