Of course, we can’t talk sweet and salty without mentioning salted caramel. I’m not quite sure when I discovered the wonder that is salted caramel, but I can tell you that it has long held a special place in my baking heart.
These Salted Caramel Almond Bars are a lovely way to enjoy salted caramel. They start with a simple, buttery crust. Next comes homemade caramel with plenty of almonds stirred right into it. Then, a sprinkling of coarse salt brings these into sweet and salty territory.
Making caramel can be a daunting task. I know it is for me, probably because I’ve had my share of failures making it. The thing I’ve learned and the biggest tip I can give you is to keep a close eye on the caramel because it can go from beautiful to burned pretty quickly. Once you have your beautiful, delicious caramel, you can revel in your accomplishment and enjoy one (or a few) of these tasty treats!
These bars are a glorious tribute to all things sweet and salty. I love that salted caramel layer filled with all those almonds. You can, of course, substitute another type of nut if you like. Once you try them, I think you’ll find yourself making them again and again!
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41 Comments on “Salted Caramel Almond Bars”
I can’t even imagine how delicious these taste. Salty and sweet, soft and crunchy? All my faves!
Oh these look so good, I absolutely adore sweet and salty things. I have never made caramel before this would be a new challenge for me.
They look so good! I’m one to use a candy thermometer so I don’t burn the caramel. Do you know what temperature I should cook it to? I can’t wait to try them.
Jane, you’ll want to aim for about 350°F.
I’m loving the look of these bars! So yummy!
How many min fir 350•
Hi, Beverly. The baking times are in step 6 of the crust and step 7 of the filling.
I love salty and sweet desserts, so these bars look fabulous!
sweet and salty is just THE BEST! I love the gorgeous caramel in these bars and how crisp and buttery and caramel-y and just….gahhh so good!!
O-M-G! I love everything about these bars. Making a batch this week. I’m dying!
Sweet and salty is the best! It’s like you get all your cravings satisfied at once. These bars look awesome!
They are amazing! Can in refrigerate them?
Sure. I’d probably bring them to room temperature before serving.
These are calling my name right now. Love almonds, and can’t wait to try these. Pinned it!
just from looking at these I know I would love them. Wonder if I can sneak the salted caramel past my parents. They tend to turn up their noses at salted caramel. They don’t know what they are missing! Although it wouldn’t be the worst thing in the world to have them all to myself 😉
I love a good sprinkle of salt on my baked goods, and if caramel is involved – even better! These bars look so right up my alley. Pinned!
I’m SO with you on the salty sweet obsession, and this looks like my favorite nut brittle meets my favorite shortbread — wonderful!
I made these just yesterday and substituted the flour for Bob’s Red Mill Flour Substitute- they still came out awesome!
I made these over the weekend and they were a hit! Great recipe and so good! Thanks!
Glad you liked them, Shannon!
l just made these , they were perfect every body loved them, next time I’ll double the recipe
So glad they were a hit!
can you use bagged caramels instead of making your own?
Hi, Dianne. I’ve not tried that with this recipe, but it’s worth a shot. You could try a caramel filling like the one in these Caramel Cream Cheese Bars.
Omg……I just made these…..ABSOLUTELY DELICIOUS!!! Thank you!
That’s great to hear, Celeste! 🙂
I’m wondering if a jar of Smucker’s Caramel Sauce might be substituted in place of
making the Caramel sauce?
It may work well enough. You may not need the entire jar. I’m not sure exactly how much caramel this recipe makes. I’d guess 3/4 cup or so. Keep in mind that the consistency of jarred caramel may not be the same, which could cause some variable results.
Thank you great recipe.. I heave question the butter how much equel in grams?
1/2 cup of butter (which is 8 tablespoons) is 113g.
These look delicious. I want to make these ASAP, but I only have pecans. Would chopped pecans work instead? Thanks for all the great recipes.
Hi, Karen. Any kind of nut should work.
Made these yesterday. Awesome!! Will definitely make these again and they are gorgeous and festive to boot. Perfect for Christmas! Everyone has LOVED THEM! Thank you!! And, btw, I’ve made your cranberry cheesecake pie for two years running at Thanksgiving! Winners!
That’s great to hear, Karen! 🙂
Jennifer, weird question, but wondering if you have ever frozen these after baking them. I would love to take them to a family weekend if I can pre-make them. Thanks!!! No worries if you haven’t tried this . . . .
I haven’t tried freezing them, Karen. I think they’d be fine. Be sure to wrap/seal them tightly to try to keep the crust from getting soggy when they defrost.
Can you use store bought caramel (the ones in a jar)?
Possibly. I think you’d get varying results depending on the thickness and consistency of the caramel.
I made this recipe recently and though they were delicious, they didn’t set properly. With the exception of substituting pecans for the almonds, I followed the recipe closely. Any idea where I went wrong? Too much cream perhaps? They were very bubbly coming out of the oven…
Hi, Noreen. Caramel can be a tricky thing to get right. The caramel should be bubbly when it comes out of the oven, so that’s not necessarily an issue. My first guess would be that the caramel didn’t get quite thick enough on the stovetop. I usually go by color to determine when it’s done, but if you have a candy thermometer you can use that. I think the goal temperature is about 350°F, but that’s worth double checking if you want to go that route. If they don’t look set after the cooling time, you could try chilling them for a bit to see if that helps.