Caramel Fail, Roasted Almond Success

We eat a lot of ice cream at our house. An afternoon about two weeks ago, a good caramel sauce sounded heavenly, so I dug through the recipe files and found a scrap of paper with the following:

Homemade Caramel Sauce

*1 cup milk

*1 cup evaporated milk

*1/2 cup butter

*Stir until boils, continue to simmer for 10 minutes

Not much for instructions, eh? But I figured, “I’m smart, I can figure this out.”


I gotta say that it tasted delicious, but it looked bad. Once the caramel sauce cooled it became one gloppy mess. I looked online to find what I did wrong, and that ‘s when I found a nice recipe from Simply Recipes with easy to follow instructions. Apparently, caramel sauce doesn’t need to simmer for 10 minutes.

Sauce-making lesson learned.

After the sauce fiasco, I roasted almonds for the ice cream eating extravaganza I planned later that day. My impromptu recipe worked out wonderfully. I’d call it a success.

Recipe for Roasted Almonds

*Place one layer of both whole and slivered almonds on a baking sheet

*Liberally salt

*Bake in oven at 350 degrees for 10 minutes

*Once cool, scoop almonds into a jar and drizzle honey into the jar

*Stir to equally coat almonds


roasted honey almonds over ice cream


  1. I just found your blog today, and as a fellow Coloradan, I’m glad that I did! I’m trying my hand at caramel sauce tomorrow, and we’ll see how my first time goes!

    1. Thanks for visiting, Monet! Definitely get excited to meet other CO bloggers. Please share your sauce results – it will be about 20x better than mine, I’m sure.

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