Caramel Hazelnut Cappucino Recipes

CARAMEL-DIPPED HAZELNUTS

Steps:

• Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
• Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
• Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

FROSTY CARAMEL CAPPUCCINO

Steps:

• In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. , Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.

HAZELNUT COFFEE MARTINI

Steps:

• To a cocktail shaker filled with ice, add the hazelnut liqueur, coffee liqueur, vodka and cream. Shake vigorously for 1 minute, then strain into 4 digestif glasses. Top with chocolate shavings.

CARAMEL HAZELNUT CAPPUCCINO DESSERT

Steps:

• 1. Begin caramel hazelnut sauce in medium saucepan. Add sugar and water, on medium high-heat, watching until sugar and water mix. Stir mixture with wooden spoon until sauce starts to turn light brown about 6-8 minutes.
• 2. When light brown remove from heat and add heavy cream, stirring well. Return to heat for 2-3 minutes. Then remove. Add vanilla and Frangelico liqueur, stirring well, and pour into small microwavable pitcher.
• 3. To make mousse, place cut up block of cream cheese into food processor and pulse until smooth. Add chocolate hazelnut spread and pulse all until smooth and incorporated. In a medium chilled bowl with chilled beaters, add cold heavy cream and beat until stiff peaks. Using a large spatula, fold cream cheese chocolate hazelnut mixture into whipped cream. Incorporate well. Cover and set in refrigerator for 10 minutes.
• 4. Spray spring form pan with spray oil and place plastic wrap into and up sides of pan.
• 5. Assemble dessert by starting with 9 whole Cappuccino meringues. Cut 2 cut into 4 pieces to fill in between open space of meringue layer. Make sure the bottom is covered with merguines point side u in bottom of spring form pan. Place ½ of chocolate hazelnut mousse over meringues followed by ½ of cooled caramel. Make sure caramel is spread completely over dessert layer. Top with another layer of meringues. Finish with the remaining chocolate hazelnut mousse mixture, cover with plastic and place in freezer for 2 hours.
• 6. For plating drizzle 2 tablespoons caramel hazelnut sauce back and forth over plate. Slice dessert and place on top of caramel hazelnut sauce. Place 1 or two meringues on side of dessert slice. Drizzle 2 - 3 tablespoons caramel hazelnut sauce over the dessert slice and merguines. Top with chopped toasted hazelnuts.
• 7. The cappuccino meringue taste is very flavorful and the hazelnuts do not overpower their sweet coffee flavor! Can be made up to a week in advance. Just keep frozen until 15 minutes or so before serving.

CHOCOLATE CARAMEL HAZELNUT ICE COFFEE

Steps:

• Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
• Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.

HAZELNUT-CARAMEL BARS

Steps:

• Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
• In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
• Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)

HAZELNUT COFFEE

Steps:

• In a large saucepan, combine the coffee, flavoring syrup, sugar and cinnamon; heat through. Divide coffee mixture among four mugs., In a small bowl, beat cream and Nutella until thickened. Gently spoon onto tops of drinks. Serve immediately.

HAZELNUT-COFFEE CARAMELS

Steps:

• Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Butter foil that lines bottom and sides of pan. Sprinkle hazelnuts in pan.
• In heavy 3-quart saucepan, heat butter, brown sugar, corn syrup, dry coffee, hazelnut syrup and milk to boiling. Cook over medium heat, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Pour into pan. Cool completely, about 2 hours.
• Remove mixture from pan, using foil edges to lift. Cut into 8 rows by 6 rows, separating caramels as they are cut. Garnish with coffee beans. Wrap pieces individually in plastic wrap or waxed paper.