BLACK PEPPER AND BOURBON CARAMEL CHEWS
Soft caramels are not inherently elegant, but these are thanks to a gentle sprinkle of black pepper and a dash of bourbon. The recipe does require a candy thermometer.
Provided by Melissa Clark
Categories dessert
Time 40m
Yield 50 pieces
Number Of Ingredients 7
Steps:
- Line an 8-inch square baking pan with parchment and coat with cooking spray.
- In a medium heavy-bottomed pot over medium heat, combine sugar, cream, honey, bourbon and salt. Clip a candy thermometer to the side of the pot. Cook mixture, stirring frequently, until it reaches 245 degrees, 15 to 30 minutes, depending on the size of the pot. Quickly stir in butter and pepper.
- Pour mixture into prepared pan. Let cool completely until it is set to a semi-firm consistency, about an hour. Cut into 50 rectangular pieces and wrap in parchment paper, cellophane or other candy wrappers, twisting ends to seal.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams
BOURBON PECAN CHEWS
Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 1/2 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, allspice, and salt in a small bowl; set aside.
- Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
- Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely.
BOURBON PEPPER PAN SAUCE
Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home. Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
- Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
- Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
- Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 2.3 g, Cholesterol 153 mg, Fat 42.4 g, Fiber 0.2 g, Protein 27 g, SaturatedFat 21.3 g, Sodium 697.3 mg, Sugar 0.4 g
SALTED CARAMEL-BOURBON SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield about 2 cups
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Remove from the heat and whisk in 1 cup heavy cream, 1 teaspoon vanilla and 1/2 teaspoon sea salt. Whisk in 2 tablespoons bourbon. Let cool completely; transfer to jars and refrigerate. (Makes about 2 cups.)
SALT AND PEPPER CARAMELS
One bite and you'll ask yourself why you ever ate caramel without salt and pepper. These are chewy, creamy, spicy -- and totally addictive.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield about 36 candies
Number Of Ingredients 8
Steps:
- Line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray.
- Combine the cream, butter and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter melts; remove from the heat and set aside.
- Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer.
- Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature. Cover the baking dish and let set completely, 4 hours or up to overnight.
- Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks.
CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE
From America's Test Kitchen. It is amazing how simple this recipe is and the extraordinary results it yields. Impressive.
Provided by DeSouter
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
- Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
- Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
- Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
- TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.
More about "black pepper and bourbon caramel chews recipes"
BOURBON SALTED CARAMEL CANDY RECIPE - A SPICY …
From aspicyperspective.com
CARAMEL CHEWS WITH SALT AND BOURBON - SWEETS AND …
From sweetsandsavory.com
RECIPE: BLACK PEPPER AND BOURBON CARAMEL CHEWS - THE …
From mercurynews.com
Estimated Reading Time 50 secs
REAL FOOD CARAMEL CHEWS | COCOSWELL.COM
From cocoswell.com
NO-BAKE COCONUT CARAMEL PECAN CHEWS - UNWRITTEN RECIPES
From unwrittenrecipes.com
BACON, BOURBON & BLACK PEPPER BOW TIES | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
BLACK PEPPER AND BOURBON CARAMEL CHEWS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BOURBON CARAMEL COOKIES - THE G & M KITCHEN
From thegandmkitchen.com
BOURBON AND BLACK PEPPER PRIME RIB - CHAR-BROIL
From charbroil.com
BLACK PEPPER AND BOURBON CARAMEL CHEWS | KEEPRECIPES: …
From keeprecipes.com
BLACK PEPPER AND BOURBON CARAMEL CHEWS RECIPE
From pinterest.fr
BLACK PEPPER AND BOURBON CARAMEL CHEWS RECIPE | RECIPE
From pinterest.co.uk
BLACK PEPPER AND BOURBON CARAMEL CHEWS | GMILENIUS | COPY ME …
From copymethat.com
BLACK PEPPER AND BOURBON CARAMEL CHEWS | CARAMEL …
From pinterest.ca
BLACK PEPPER AND BOURBON CARAMEL CHEWS RECIPE
From pinterest.com
BLACK PEPPER AND BOURBON CARAMEL CHEWS RECIPE
From pinterest.ca
BLACK PEPPER FISH SAUCE CARAMEL RECIPE | KITCHN
From thekitchn.com
BOURBON BLACK PEPPER MARINADE - GIANT EAGLE
From gianteagle.com
BOURBON CARAMEL SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
WEEK 2: CANDY - BLACK PEPPER BOURBON SALTED CARAMELS
From reddit.com
MAKE THESE BOURBON PECAN CARAMELS TO CELEBRATE THE KENTUCKY …
From thrillist.com
BACON, BOURBON + BLACK PEPPER CARAMEL CORN - DALISAYLIVING
From dalisayliving.com
BLACK PEPPER AND BOURBON CARAMEL CHEWS - DINING AND COOKING
From diningandcooking.com
CLOSE UP OF BLACK PEPPER AND BOURBON CARAMEL CHEWS STOCK PHOTO
From stock.adobe.com
COOKING CHALLENGE: MAKING PUMPKIN EMPANADITAS AND BLACK …
From tampabay.com
EASY BOURBON CARAMEL SAUCE (15 MINUTES!) - FORK IN THE KITCHEN
From forkinthekitchen.com
BLACK PEPPER CARAMEL SHRIMP RECIPE | MYRECIPES
From myrecipes.com
GRILLED PEACHES WITH BOURBON CARAMEL SAUCE - GIMME SOME OVEN
From gimmesomeoven.com
CARAMEL APPLE SAUCE WITH BOURBON - GODDESS COOKS
From goddesscooks.com
BOURBON-CARAMEL SAUCE RECIPE | SOUTHERN LIVING
From southernliving.com
4-INGREDIENT BOURBON CARAMEL SAUCE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BLACK PEPPER AND BOURBON CARAMEL CHEWS | NOELLE ELIZA REID BOTT …
From copymethat.com
BOOZY CARAMEL BONBONS RECIPE - SERIOUS EATS
From seriouseats.com
BLACK PEPPER CARAMEL NO-CHURN ICE CREAM - COOK SLEEP READ
From cooksleepread.com
CARAMEL CHEWS - RECIPE | COOKS.COM
From cooks.com
BUTTERSCOTCH CARAMEL CHEWS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search