Caramelized Almond Topping

A topping forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Caramelized Almond Cake, where it is originally used.

Ingredients

• 1 1/2 cups (360 ml) sliced almonds, lightly toasted
• 8 tablespoons (4 ounces), unsalted butter, cubed, at room temperature
• 2/3 cup (160 ml), packed light brown sugar
• 1/4 cup (60 ml) whole milk
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) salt

Method

1. While the cake is baking, make the caramel-almond topping: melt the butter in the saucepan along with the brown sugar, milk, vanilla, and salt.
2. Bring the mixture to a boil and cook for 2 minutes, or sooner, until it starts to thicken. Remove from the heat and stir in the toasted almonds.