CARAMEL-COATED SPICED NUTS
"A friend gave me these nuts in a jar as a gift. They were so delicious, I asked for the recipe and have made them ever since. They are always very well received." -Carol Sankovic, Canfield, Ohio
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat., Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.
Nutrition Facts : Calories 280 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein.
CARAMEL COATING
All you'll need for this versatile caramel is your candy thermometer and a little patience.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Fill a large bowl with cold water, and set aside. Place sugar and distilled water in a medium saucepan set over low heat; stir, dissolving sugar. Increase heat to medium high; bring sugar to a boil. Using a ladle, remove any scum that surfaces. Add corn syrup, and return to a boil.
- Dip a pastry brush in water, and wash down the sides of the pan. Continue cooking sugar until light golden brown in color and a candy thermometer registers 340 degrees, about 18 minutes. Place the pan in cold water 5 seconds. Remove the pan from water, and let the sugar thicken slightly, about 5 minutes, before using. If caramel starts to harden while working, set over low heat for a few minutes.
CARAMEL APPLES
The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)
Provided by Suzie
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
- Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
- Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 69.6 g, Cholesterol 5 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 163.5 mg, Sugar 57.4 g
CARAMEL-COATED BRIE
A wheel of brie is topped with a crackling layer of pecan-caramel brittle for this popular appetizer. Serve with toasted rustic bread or crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves. Cook, swirling and brushing down sides of pan with a wet pastry brush (to preventsugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.
- Place brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie. Rewarm remaining caramel if needed, and pour over top, swirling to coat and drip down sides. Let stand until hardened. Crack caramel with a knife to serve.
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
CARAMEL COLORING
Provided by Nancy Harmon Jenkins
Categories quick, non-alcoholic drinks
Time 15m
Yield About 1/2 cup caramel coloring
Number Of Ingredients 3
Steps:
- Place brown sugar and 2 tablespoons water in a heavy pan over medium heat. Cook, stirring constantly, until sugar is dissolved and starts to take on a deep brown color. Do not burn the sugar.
- Add boiling water, little by little and stirring constantly. Be careful; the sugar syrup is very hot and can cause painful burns if it erupts over the pan. Continue cooking and stirring until the caramel has reduced somewhat and reached a slightly syrupy consistency.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Protein 0 grams, Sodium 12 milligrams, Sugar 37 grams
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EASY CARAMEL COATED POPCORN RECIPE | FOODAL
From foodal.com
Cuisine SnacksTotal Time 2 hrs 10 minsCategory SnacksCalories 410 per serving
- Place the popcorn in a large bowl, one that is big enough for the popcorn to be tossed in. Spray two spatulas or large silicone or metal spoons with cooking spray and set aside.
- To make the caramel, melt butter in a medium saucepan over medium heat. Stir in corn syrup, brown sugar, and salt with a spatula until sugar is dissolved. Increase heat to medium-high and bring the mixture to a boil, stirring frequently.
- When the mixture is boiling, stop stirring and let boil for 5 minutes. Remove from heat and stir in baking soda and vanilla extract. Be careful, as the mixture will bubble up and become frothy. Once combined, pour the caramel over the popcorn.
CARAMEL COATED NUTS | LOVEFOODIES
From lovefoodies.com
Cuisine AmericanTotal Time 10 minsCategory SnacksCalories 1872 per serving
- In a saucepan, add the butter, honey, brown sugar, and heavy cream, and stir over medium heat. Allow the mixture to gently simmer for about 1 minute, then add the nuts and combine. Bring the mixture back to a gentle boil and wait about 1 - 2 minutes until you see the mixture go a golden colour. (Don't leave it unattended because it might burn). Then turn the heat right down and let it simmer for 5 minutes.
- Remove from the heat and pick out the nuts using a spoon and lay them apart on a piece of parchment paper. Try to drain the nuts a little before you place them on the parchment by letting them drip when you spoon them out of the pan.
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