Here's how I made them. I used the brownie recipe of glory and chopped a pound of toasted almonds into the brownie batter. Baked 12-15 minutes 325 degrees if cup is filled half way. When brownies come out of the oven and are still warm, take a ball of Peter's Caramel the size of a quarter and roll it in your hands until it's the size of the top of your brownie. Put it on top of the brownie and let it melt. Sprinkle with a few crystals of French Sea Salt.
Peter's Caramel is also what I used for the Popcorn ball topiary toppers. Melt 8 oz caramel in a microwave safe bowl with 1 tsp vanilla bean paste for 2 minutes. Add 1 bag of microwave butter popcorn of your choice and 1 cup of toasted almonds...stir to coat. Microwave the bowl with the popcorn coated with caramel for 2 more minutes.
Always My Very Best,
Your Friend Chef Tess