Use these to decorate the top of your Caramel Cake, if you like. The crunch adds a nice contrast between the soft cake and silky buttercream.
- 1 cup whole almonds, roughly chopped into large pieces
- 1/4 cup sugar
- 1 tablespoons butter
- 1 tsp ground cinnamon
- 3/4 teaspoon salt
- Heat almonds, sugar, cinnamon, butter and salt in a heavy skillet over medium heat.
- Cook, stirring constantly, until almonds are toasted and sugar is completely melted and golden brown, about 15 minutes.
- Spread on aluminum foil or parchment paper and let cool completely. Break into chunks and use to decorate the top of the cake.