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In this week’s 5 Ingredient Fridays, I was challenged to create an adult version of a favorite childhood food using only ingredients that I had at home. As a reminder, the only ingredients that didn’t count towards the 5 ingredients are: salt, pepper, water, and oil.
Growing up, my favorite chocolate treat was the “Purple One” found in tins of Quality Street Chocolate Candies. The “Purple One” was a Hazelnut covered in creamy caramel, encased in a Milk Chocolate shell. My taste buds have obviously matured. Today, my favorite indulgent is Purdy’s Sweet Georgia Browns. The combination of Georgia Pecans, sticky Caramel topped with Milk Chocolate is my Kryptonite.
For this week’s 5 Ingredients Friday, my goal was to recreate my favorite treat using only 5 ingredients that I had at home. Since I didn’t have pecans, I used almonds. I also did one better! I created Chocolate Almond Blossoms using only 4 ingredients and, I made it under 20 minutes! I named these – Chocolate Almond Blossoms because the clusters of roasted crunchy almonds, deliciously creamy caramel topped with Milk Chocolate make these treats look like flower blossoms.
Chocolate Almond Blossoms
Makes 15 – 16 Blossoms
- 105Whole Raw Unsalted Almonds (6-8 Almonds Per Blossom)
- 22Werther’s Original Chewy Caramel Candies, Melted with 1 tablespoon Oil
- 1 cupHershey’s Milk Chocolate Chips, Melted with 1 tablespoon Oil
- Pink Hawaiian Sea Salt (but Coarse Sea Salt or Flaked Sea Salt works too)
Instructions
- Preheat oven to 375oF.
- Spread almonds out on a baking tray. Place in oven and roast for 8-9 minutes. Remove from oven and set aside to cool.
- Line a large cookie sheet with parchment paper. Set aside.
- In a medium size microwavable bowl, add unwrapped Wether’s candies and 1 tablespoon oil. Microwave in 15 second intervals, stirring in between intervals, until caramels are melted and smooth.
- Spoon approximately 1 tablespoon of caramel onto the prepared cookie sheet, creating 15-16 small pools of caramel.
- Add beween 6-8 roasted whole almonds to each of the pools of caramel. Position almonds flat on the caramel so that 2/3 of the almond is on the caramel, while 1/3 is off. Almonds should also be pointing outwards.
- Once all of the almonds have been added to the caramel, return to the first caramel pool and push the almonds straight down into the caramel creating a small mound. (By this time, the caramel would have cooled and pushing the almonds into the caramel creates little lumps of caramel around the almonds, thus giving these treats some height.)
- Place cookie sheet into the freezer for 5-7 minutes.
- While caramel mound are cooling, melt the milk chocolate. In a small bowl, add milk chocolate chips and 1 tablespoon of oil. Microwave in 15 second intervals, stirring in between intervals, until chocolate is melted and smooth.
- Remove cookie sheet from freezer. Using a tablespoon, pour a small mound of chocolate on top of each caramel.
- Once the chocolate has somewhat hardened, (it will harden quite quickly as the caramel is cold), using the same tablespoon, drizzle additional chocolate in a circular motion on top of the chocolate mound, creating the look of petals. Top the blossom off with a light sprinkling of Sea Salt before moving on to create the next blossom.
- Return cookie sheet to the freezer and freeze for 10 minutes. After 10 minutes, move cookie sheet to the refrigerator and allow Blossoms to fully hardened.
- Store Blossoms in an air-tight container, in the refrigerator, between layers of parchment paper. Remove blossoms from the refrigerator and let them sit out at room temperator for about 5 minutes before serving. Enjoy!
These Chocolate Almond Blossoms were so much fun to make! Did you make these? What did you think of them? I hope you’ll share!
Until next time…..Love,
