Caramel Corn With Smoked Almonds And Fleur De Sel Recipes

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CARAMEL CORN WITH SMOKED ALMONDS AND FLEUR DE SEL



Caramel Corn with Smoked Almonds and Fleur de Sel image

Provided by Graham Elliot

Categories     Candy     Dessert     Christmas     Almond     Corn     Edible Gift     Christmas Eve     Vegetarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings (about 10 cups)

Number Of Ingredients 13

Nonstick vegetable-oil spray
1 cup popcorn kernels
1 tablespoon canola oil
2 teaspoons coarse kosher salt
1/2 cup light corn syrup
2 3/4 cups sugar
1/2 tablespoon baking soda
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 cups (about 8 ounces) smoked or regular Marcona almonds, coarsely chopped*
1 1/2 tablespoons fleur de sel
*Marcona almonds are tender Spanish nuts that are usually roasted and salted. They're available at specialty foods stores and some supermarkets.
Special Equipment
1 large baking sheet; parchment paper or aluminum foil

Steps:

  • Line a large baking sheet with parchment paper or aluminum foil and grease generously with nonstick vegetable-oil spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
  • In a large deep pot with a lid, combine the popcorn kernels, oil, and salt and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid, and cook, shaking the pot frequently to redistribute the kernels, until all the kernels have popped, 6 to 8 minutes. Transfer the popped popcorn to the large prepared bowl, discarding any unpopped kernels. DO AHEAD: The popcorn can be popped in advance and stored, in an airtight container at room temperature, up to 3 days.
  • In a large deep pot over moderately high heat, combine the corn syrup, sugar, and 1/4 cup water and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the baking soda and butter, and stir continuously to melt the butter and combine the ingredients, about 20 seconds. (The mixture will be very hot and will foam up at this point-continuous stirring will help the foaming subside.) Working quickly, pour the caramel over the popcorn and add the almonds, then use the prepared spoon or rubber spatula to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Transfer to the prepared baking sheet, spreading out the caramel corn as much as possible. Sprinkle with fleur de sel and let cool and harden for about 20 minutes. Break the caramel corn into smaller, bite-size pieces and serve. DO AHEAD: Caramel corn can be prepared in advance and stored, in an airtight container at room temperature, up to 3 days.

CLASSIC CARAMEL CORN



Classic Caramel Corn image

Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h

Yield 8

Number Of Ingredients 8

Mazola Pure® Cooking Spray
4 quarts popped popcorn
1 cup brown sugar
½ cup Karo® Light OR Dark Corn Syrup
½ cup butter OR margarine
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon Spice Islands® Pure Vanilla Extract

Steps:

  • Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  • Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  • Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  • Pour syrup over warm popcorn, stirring to coat evenly.
  • Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  • Cool; break apart. Store in tightly covered container.

Nutrition Facts : Calories 395 calories, Carbohydrate 52.4 g, Cholesterol 30.5 mg, Fat 21 g, Fiber 1.8 g, Protein 16.7 g, SaturatedFat 8.8 g, Sodium 567.3 mg, Sugar 32.3 g

ALMOND CARAMEL CORN



Almond Caramel Corn image

While it's delicious any time of the year, homemade almond and caramel corn are welcomed as a special gift or treat during the holidays.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h50m

Yield 30

Number Of Ingredients 7

12 cups popped popcorn
3 cups unblanched whole almonds
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Heat oven to 200°. Place popcorn and almonds in very large roasting pan or divide popcorn mixture between 2 ungreased rectangular pans, 13x9x2 inches.
  • Heat brown sugar, butter, corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
  • Pour sugar mixture over popcorn; toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 90 mg

CIRCUS CARAMEL CORN WITH SMOKED ALMONDS AND SEA SALT



Circus Caramel Corn with Smoked Almonds and Sea Salt image

Provided by Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

Nonstick vegetable-oil spray, for greasing
1 cup popcorn kernels
1 1/2 tablespoons sea salt, plus more for sprinkling
1 tablespoon canola oil
2 3/4 cups sugar
1/2 cup light corn syrup
8 tablespoons unsalted butter, cut into small pieces
1/2 tablespoon baking soda
8 ounces smoked or regular almonds, coarsely chopped
8 ounces unsalted cashews
8 ounces candy-coated chocolate pieces, optional

Steps:

  • Line a large baking sheet with parchment paper or aluminum foil and grease generously with the spray. Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
  • Combine the popcorn, salt and oil in a large deep pot with a lid and stir to coat the kernels in oil. Place the pot over moderately high heat, cover with a lid and cook, shaking the pot frequently to redistribute the kernels. Cook until all the kernels have popped, 6 to 8 minutes. Transfer the popcorn to the large prepared bowl, discarding any un-popped kernels.
  • Combine 1/4 cup water, the sugar and corn syrup in a large deep pot over moderately high heat and stir to combine. Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes. Remove the pot from the heat, add the butter and baking soda and stir continuously to melt the butter and combine the ingredients, about 20 seconds. Working quickly, pour the sugar mixture (caramel) over the popcorn, and add the almonds, cashews and chocolate, if using. Use the prepared spoon to stir everything together, trying to evenly coat the popcorn and nuts in caramel. Sprinkle with sea salt. Break the caramel corn into smaller, bite-size pieces and serve.

SMOKED ALMOND CARAMELS



Smoked Almond Caramels image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h21m

Yield 18 caramels

Number Of Ingredients 8

Vegetable oil cooking spray
1 cup (5 ounces) coarsely chopped smoked almonds
1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
3/4 cup bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
Special equipment: a candy thermometer, a 12-count muffin pan

Steps:

  • Spray a 12-count muffin pan, liberally, with vegetable oil cooking spray. Put the almonds in the bottom of each muffin cup and set aside.
  • For the caramel: In a 3-quart, heavy-bottomed saucepan, combine the cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Let the mixture cool for 30 seconds. Using a long-handled, metal spoon, carefully spoon the caramel over the nuts. Allow the caramel to harden, at room temperature, for 1 hour.
  • Put the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes. Spoon the chocolate over the caramel and refrigerate for 30 minutes. Using a thin-bladed spatula, remove the turtles from the pan (caramel will be hard). Let the turtles stand at room temperature for at least 1 hour (to allow the caramel to soften) before serving.
  • Store in an airtight container at room temperature.

FLEUR DE SEL AND SMOKED SALT CARAMELS



Fleur de Sel and Smoked Salt Caramels image

Categories     Candy     Dessert     Side     Simmer     Boil

Yield makes about 64 caramels

Number Of Ingredients 7

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 1/2 cups sugar
1/4 cup agave syrup or invert sugar (see sidebar)
1/4 cup water
2 three-finger pinches fleur de sel
2 three-finger pinches smoked salt, such as Halen Môn oak smoked

Steps:

  • Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil and spray with oil; set aside.
  • Bring the cream and butter to a simmer in a small saucepan; remove from the heat and set aside.
  • In a medium-sized heavy saucepan over medium heat, heat the sugar, agave syrup, and water, stirring until the sugar dissolves. Boil, gently swirling the pan, until the sugar turns a dark golden color (350°F on a candy thermometer).
  • Carefully stir in the cream mixture (the mixture will bubble vigorously) and boil, stirring often, until the liquid reaches 248°F, about 12 minutes. At that point, a drop of the mixture dribbled into a glass of cold water will form a ball that will be firm enough to lift up but flexible enough to flatten between your fingers (soft-ball stage).
  • Remove the sugar from the heat and quickly stir in the fleur de sel. Immediately pour into the prepared baking pan. Sprinkle with the smoked salt. Allow to cool at room temperature until firm, about 1 1/2 hours more.
  • Invert onto a cutting board and peel off the paper. Cut into 1-inch squares and wrap each piece in a 4-inch square of wax paper or cellophane, twisting the ends to close.
  • Invert Sugar
  • If you can't find agave syrup, you can use invert sugar instead. It's very easy to make, and assures your caramel will come out smooth and silky. Mix 3 cups granulated sugar, 1 1/2 cups water, and the juice of 1/2 lemon in a saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 30 minutes. The resulting invert sugar liquid can be stored indefinitely in a small plastic container.

FLEUR DE SEL CARAMELS- BAREFOOT CONTESSA



Fleur De Sel Caramels- Barefoot Contessa image

Make and share this Fleur De Sel Caramels- Barefoot Contessa recipe from Food.com.

Provided by Brookelynne26

Categories     Candy

Time P1D

Yield 16 caramels, 16 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Steps:

  • Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
  • In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
  • In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
  • When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
  • When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Nutrition Facts : Calories 148.4, Fat 11.9, SaturatedFat 7.4, Cholesterol 40.1, Sodium 157.5, Carbohydrate 11, Sugar 7.7, Protein 0.5

FLEUR DE SEL CARAMELS



Fleur De Sel Caramels image

From Gourmet, October 2004. These are just wonderful. Some recommend adding a second teaspoon of fleur de sel at the very end "as the caramel is cooling so the crystals don't completely dissolve, providing the occasional salty crunch in the final product." Others recommend adding a teaspoon and a half of vanilla or a couple of tablespoons of dark rum. Or, someone suggested dipping in dark chocolate and sprinkling with fleur de sel. Very versatile. Perfect for holiday gifts. Cooking time includes two hours of cooling.

Provided by BarbryT

Categories     Candy

Time 2h45m

Yield 40 pieces

Number Of Ingredients 10

1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1 teaspoon fleur de sel (optional)
1 1/2 teaspoons vanilla (optional)
2 tablespoons dark rum (optional)
dark chocolate, for dipping (optional)

Steps:

  • Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
  • Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
  • Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
  • Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes (firm ball stage).
  • Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. Recommendation: use a pizza cutter to cut caramel into strips, the poultry shears to cut into individual pieces.

Nutrition Facts : Calories 68.3, Fat 3.6, SaturatedFat 2.3, Cholesterol 12, Sodium 62, Carbohydrate 9.3, Sugar 8.1, Protein 0.1

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