If you are a fan of Williams Sonoma candy, you are going to love these Homemade Sticky Paws candy. We coat almonds in caramel and then dip them in chocolate. They are a sweet and salty treat that is great for Christmas gift-giving.
Homemade Sticky Paws
Homemade Christmas candy is the best! Sure, we can purchase store-bought treats but, homemade tastes better and is a fraction of the cost. These Sticky Paws are made very similar to our Homemade Polar Paws.
When shopping at Williams Sonoma, it is always difficult to resist all the tasty candies. They have so many versions available during the holidays. Yes, they are so very delicious but cost a small fortune.
Homemade Sticky Paws are so easy to make. I no longer find myself purchasing a small tin. It’s so easy to make my own. You can make a large batch for less than a tiny container at the store.
If you have never heard of Sticky Paws, you have now. Trust me when I say that they are a “must try.” Almonds covered in a gooey caramel then dipped in delicious milk chocolate. The sweet and salty combination is so darn good.
If you need a Christmas candy gift, purchase a holiday tin from the Dollar store and add a batch of Sticky Paws. You could make a few different candies like my Chocolate Covered Cherries, Peanut Butter Meltaways, or Crockpot Peanut Clusters.
Homemade Christmas candy is also great for office parties and potlucks. You could also consider them for an addition to your cookie exchange.
Ingredients to make Sticky Paws
- Kraft Caramels
- Heavy Whipping Cream
- Melting Chocolate
How to make Homemade Sticky Paws
First, you will want to line a baking sheet with parchment paper. Do not use wax paper, or your candies will stick and be unusable. Then, add the caramels, butter, and heavy cream to a medium saucepan.
Cook on low heat until all the caramels have melted. Stir very often to keep the caramels from scorching. The caramels need to melt into a smooth consistency.
Remove from the heat. Next, add the almonds. I used a roasted and salted version because I think the flavor combination is perfect. Feel free to use whichever almonds you choose. Stir until coated. Let the mixture cool for around 10 minutes.
Now, with a cookie scoop or a measuring spoon drop nut mixture on to the prepared baking sheet. Little clusters are best. Then, put them in the refrigerator to chill and set up about 45-60 minutes.
Prepare the chocolate by microwaving according to the package directions. I always use Kroger store brand chocolate melting trays. The chocolate is already tempered and always results in the smoothest look to my candy. Plus, the tray goes in the garbage. No messy dishes are a blessing.
Dip each cluster into the melted chocolate. I like to use a fork for this step. Scrape off the excess chocolate on the bottom using the side of the tray. Place each candy back on the parchment paper. Refrigerate until set.
- 11 oz bag Kraft Caramels
- 3 tbsp Heavy Whipping Cream
- 1 tbsp Butter
- 1 cup Roasted Almonds
- 12 oz Melting Chocolate
- Line a baking sheet with parchment paper, Set aside.
- Unwrap and place caramels in a medium saucepan.
- Add butter and cream and heat over low heat, stirring constantly, until melted and smooth.
- Remove from heat and add the almonds.
- Stir until almonds are evenly coated.
- Allow to cool for 10 minutes.
- Spoon onto prepared pan in about tablespoon sized mounds.
- Refrigerate for 45-60 minutes to set.
- Prepare chocolate according to package directions.
- Use a fork to dip caramel cluster in the chocolate.
- Allow excess to drip off before placing back on lined pan.
- Refrigerate for about an hour to set.