Almond–sea SALT Caramel Sugared
- 10m Prep Time
- 20m Cook Time
- 50m Ready In
A caramel powder made from baked sugar, toasted almonds, and sea salt, perfect for coating doughnuts. This versatile topping adds a sweet, salty, and nutty crunch.
Ingredients
- 355 ml granulated sugar
- 237 ml whole almonds toasted
- 2.46 ml kosher salt
- 1 dough of choice
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 250 mg
- Iron: 3.56 mg
- Magnesium: 248 mg
- Phosphorus: 443 mg
- Potassium: 680 mg
- Zinc: 2.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml granulated sugar
- 2.46 ml kosher salt
- 1 dough of choice
Prepare
- Toast 237 ml whole almonds
Let's Cook
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Step 1.
Preheat the oven to 400°F. Line a small rimmed baking sheet with parchment paper and spread 1½ cups (300 grams) granulated sugar evenly on it.
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Step 2.
Bake the sugar until mostly melted and golden, about 15 minutes, watching carefully so it does not burn. Remove from the oven and push any unmelted sugar bits into the melted sugar to even it out. Allow the sugar to cool and harden completely, about 20 minutes.
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Step 3.
While the caramel cools, toast 1 cup whole almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Let cool.
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Step 4.
Break the hardened caramel into pieces. Place the caramel pieces, toasted almonds, and ½ teaspoon kosher salt in a blender or food processor. Pulse to create a fine powder. Set aside.
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Step 5.
Prepare the chosen dough and fry or bake as directed. Allow the doughnuts to cool slightly.
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Step 6.
Put the caramel powder in a paper bag, add a doughnut, and shake to coat. Alternatively, place the caramel powder in a shallow dish and dip the top of each doughnut in it. Repeat with the remaining doughnuts.