A homemade sticky paws williams sonoma copycat made with caramel, almonds, cream, butter, and chocolate for a nostalgic, sweet-and-crunchy treat.
You know how certain stores just smell like December? That warm mix of cinnamon, overpriced cookware, and the faint hope that maybe—just maybe—you’ll finally learn how to make soufflé? That’s Williams Sonoma for me. And somewhere between touching things I absolutely couldn’t afford and pretending I knew what half the gadgets did, I tasted their Sticky Paws for the first time.
It was one of those weird moments where something tiny steals your whole afternoon. I remember standing near the register with that little sample cup — it felt almost embarrassing how fast I ate it, like the staff was going to revoke my “grown adult” card. But wow… that chewy caramel wrapped in chocolate with the almonds hiding inside like it’s some delicious secret? Honestly, it hit harder than it should’ve.
And then — this is so typical — I went back a week later to buy a bag, only to find out they were sold out until “next holiday shipment.” Which, if you’ve ever tried to reason with seasonal inventory, you know basically means: good luck and godspeed.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I did what most of us do when the universe tells us “no”: I found a way to make my own sticky paws williams sonoma copycat at home. And okay, the first few batches were a little questionable — one literally welded itself to the bowl — but eventually something clicked. And there it was… a homemade version that tasted shockingly close to the real thing, minus the part where you have to explain why you spent $19.95 on a bag the size of your hand.
Ever had a snack so good it sent you into a full identity crisis? Yeah. That.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This sticky paws williams sonoma copycat Recipe?
I could give you the usual “it’s so easy!” pitch (and honestly, it is), but there’s more going on here. There’s this weird nostalgia baked into the combo of caramel + chocolate + almonds — like something you’d find in your grandma’s candy drawer, mixed with that modern, bougie Williams Sonoma energy.
The textures just work. Soft caramel that doesn’t glue your jaw shut, the almonds that crunch in that satisfying “oh hello there” way, and the chocolate coating that cracks softly when you bite in. It feels like a tiny homemade luxury, which sounds dramatic… but you’ll see what I mean.
And the best part? This sticky paws williams sonoma copycat really doesn’t ask you to be a professional baker. No candy thermometer. No elbow-deep stirring until your arm goes numb. Just a microwave, a spoon, and a tiny willingness to get a little messy. You get something that looks store-bought but tastes like you put actual love into it. Maybe more love than your family deserves on a random Tuesday, honestly.
Ingredient Notes:
Before diving in, let’s talk ingredients like two people who ran into each other at the store and now feel socially obligated to finish the conversation.
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Caramel bits or squares: Use whatever you have. The bits melt easier, but the squares taste nostalgic.
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Butter: It’s real butter or bust here — margarine just doesn’t hit the same. I’ve tried it. Regret happened.
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Heavy cream: Makes the caramel glossy, creamy, and not break-your-teeth chewy. So… important.
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Raw almonds: They’re the backbone of the sticky paws williams sonoma copycat experience. Toast them if you want your kitchen to smell like a fall festival.
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Chocolate candy coating: Look, I love fancy chocolate as much as anyone, but for this? Candy coating wins. No tempering. No drama. Just melt and go.
How To Make sticky paws williams sonoma copycat?
Step 1: Make the Caramel
Grab a microwave-safe bowl — preferably one you don’t mind getting a little sticky — and toss in the caramel bits, butter, and cream. Microwave for 90 seconds total, pausing every 30 seconds. You’ll feel like you’re doing a science experiment, but in a fun way. Stir until smooth.
Then add the almonds. And honestly? Watching them get coated in caramel is weirdly satisfying. Let the mixture sit for 10–15 minutes. It’ll thicken slightly, kind of like it’s gearing itself up for greatness.
Step 2: Shape the Caramel Mounds
Line a baking sheet with parchment. Butter a spoon (yes really — trust me). Scoop out messy, imperfect spoonfuls of the caramel almond mix. Perfection isn’t the goal. These little guys are supposed to look delightfully chaotic.
Step 3: Freeze Them
Pop the tray into your freezer for 15–20 minutes. They’re ready when you can lift them without them acting like clingy toddlers.
Step 4: Dip in Chocolate
Melt your chocolate coating until smooth. Dip each caramel mound, tapping off the excess so you don’t accidentally create chocolate puddles (unless you’re into that vibe).
Honestly, at this stage, they start looking strangely professional — it’s a little unsettling how good they turn out with so little effort.
Want To Save This Recipe?
Step 5: Let Them Harden
Refrigerate until the chocolate sets. And please, for your own dental well-being, let them come to room temperature before eating. Frozen caramel is a journey you don’t want.
Storage Options:
Store these in an airtight container in the fridge for up to 2 weeks. They freeze great too — up to 3 months — though you’ll want to soften them slightly before eating.
And for some mysterious reason, they always taste better the next day. No idea why. Probably magic.
Variations and Substitutions:
Here are a few ways I’ve played around with this sticky paws williams sonoma copycat recipe — some on purpose, some by accident:
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Swap almonds for pecans or pistachios.
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Use dark chocolate if you’re one of those people who “just prefers darker flavors.”
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Add flaky sea salt for a fancier-than-thou effect.
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Drizzle white chocolate zigzags if you want compliments from strangers.
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Dip in coconut for a tropical, slightly chaotic version.
What to Serve with sticky paws williams sonoma copycat?
Honestly? They go with anything. But here are the combos that feel right:
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A mug of hot chocolate you didn’t actually need.
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A holiday dessert board you’ll photograph before anyone touches it.
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Coffee — any kind — but especially the “I’m pretending to be productive” cup.
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Wrapped in little bags for gifts, because people assume you worked harder than you did.
Frequently Asked Questions:
Can I use roasted nuts?
Yes — roasted almonds give major “I tried” energy, and taste amazing.
Why did my caramel stick to the parchment?
It needed a few more minutes in the freezer. Happens to all of us. No shame.
Do I have to use candy coating?
No, but real chocolate can be temperamental. Candy coating is the chill, low-maintenance option.
If you try this sticky paws williams sonoma copycat recipe, genuinely tell me — do you think it hits close to the original? Or did you end up liking it even more? I kinda hope you say the second one, but no pressure.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
sticky paws williams sonoma copycat
Ingredients
- 11 ounces caramel bits or caramel squares unwrapped if using squares
- 1 tablespoon butter
- 3 tablespoons heavy whipping cream
- 1¼ cups natural raw almonds
- 16 ounces chocolate candy coating or almond bark
Instructions
Prepare the Caramel Mixture:
- In a large microwave-safe bowl, combine the caramel bits (or caramel squares), butter, and heavy whipping cream. Heat on high power for 90 seconds, pausing every 30 seconds to stir. Continue heating and stirring until the mixture becomes smooth and fully melted. Incorporate the almonds into the caramel mixture and allow it to rest for approximately 10 to 15 minutes, or until slightly thickened.
Shape the Caramel Mounds:
- Line a baking sheet with parchment paper. Lightly coat a spoon with butter, then drop rounded tablespoonfuls of the caramel-almond mixture onto the prepared baking sheet, leaving 1 to 2 inches of space between each portion. Transfer the baking sheet to the freezer for 15 to 20 minutes, or until the caramel mounds are firm enough to be lifted cleanly from the parchment.
Coat with Chocolate:
- Melt the chocolate candy coating according to the package instructions, stirring until completely smooth. Using a fork, dip each chilled caramel mound into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip back into the bowl before placing each coated mound back onto the parchment-lined baking sheet.
Set and Serve:
- Allow the chocolate to harden completely at room temperature or in the refrigerator if faster setting is desired. For best texture, bring the candies to room temperature before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
