46 minutes 
Serves 12-15 
Easy Spoon 2/3 of the jar of Joe & Seph’s Salted Caramel Sauce into 15 small dollops on a baking sheet and freeze for at least 30 minutes.
Preheat the oven to 180°C and line two large baking sheets with non-stick paper.
Cream together the butter and sugar until smooth and pale. Beat in the egg and vanilla extract. Stir in the flour, baking powder, most of the remaining caramel sauce, and 2/3 of the flaked almonds until you have a smooth dough.
Once the caramel dollops are firm, wrap each one in a ball of cookie dough, ensuring it’s fully enclosed.
Space the cookie balls out on the trays, top with the rest of the flaked almonds and a pinch of sea salt.
Bake for 12–16 minutes until golden and slightly crackled.
While still warm, drizzle with the final spoonful of salted caramel sauce and let them cool (if you can wait!).
Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.
All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.
We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won 100 Great Taste Awards!
