Caramel Nut Sauce Recipes

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EASY CARAMEL SAUCE



Easy Caramel Sauce image

For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 5

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Steps:

  • Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

PECAN CARAMEL SAUCE



Pecan Caramel Sauce image

Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.

Provided by Brenda F.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 18m

Yield 8

Number Of Ingredients 5

½ cup unsalted butter
½ cup brown sugar
¼ cup heavy whipping cream
1 teaspoon salt
¾ cup chopped pecans

Steps:

  • Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g

CARAMEL SAUCE



Caramel Sauce image

Caramel is sugar that has been taken just to the edge of burning. Caramel's color reveals the extent to which it is cooked. The palest form is just concentrated sugar syrup. The next stage is golden, followed by amber and dark. This caramel sauce makes for the perfect dessert topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 cake

Number Of Ingredients 5

1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

  • Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

SALTED CARAMEL & NUT CUPS



Salted Caramel & Nut Cups image

These indulgent cookie cups, with four kinds of nuts, have helped make many of my holiday get-togethers even more special. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3 ounces cream cheese, softened
2 tablespoons sugar
1 cup all-purpose flour
1 large egg
1/4 cup hot caramel ice cream topping
1/4 to 1/2 teaspoon ground allspice
1/4 cup chopped pecans
1/4 cup chopped slivered almonds
1/4 cup chopped macadamia nuts
1/4 cup chopped pistachios
Coarse sea salt
Sweetened whipped cream, optional

Steps:

  • In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups., In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup., Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 149 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 89mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL NUTS



Caramel Nuts image

Caramel nuts are sweet, crunchy and covered in caramelized brown sugar! Eat them plain or enjoy them in desserts and salads.

Provided by Elizabeth LaBau

Categories     Candy

Time 55m

Yield 6

Number Of Ingredients 7

3 cups/12 oz. un-toasted nuts (pecan or walnuts halves recommended)
1/2 cup/3.75 oz. lightly packed brown sugar
1/4 cup/2.75 oz. light corn syrup
2 oz. (4 tbsp or 1/2 stick) butter (cut into pieces)
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla

Steps:

  • Gather the ingredients.
  • Preheat the oven to 250 F. Place the nuts in a 9x13-inch baking pan and set aside.
  • Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.
  • Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat. Add the baking soda and vanilla to the brown sugar mixture in the pan, and stir it in quickly.
  • Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.
  • Place the pan in the preheated oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. As they bake, they'll darken in color and emit a wonderful caramel smell.
  • After 40 minutes, remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. If you do have any big chunks of nuts, break them up once they're cool and crunchy.
  • Enjoy your caramel nuts immediately, or store them in an airtight container or zip-top bag at room temperature for up to two weeks.

Nutrition Facts : Calories 531 kcal, Carbohydrate 35 g, Cholesterol 20 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 223 mg, Sugar 29 g, Fat 45 g, ServingSize 3 cups (6 servings), UnsaturatedFat 0 g

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Provided by BARB MAXWELL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g

CARAMEL NUT PIE



Caramel Nut Pie image

This sweet-and-salty pie is often requested by my family at get-togethers.-Dulcie Knoll, Bluffton, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 10

3 eggs
3/4 cup Milky Way ice cream topping
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 unbaked pastry shell (9 inches)
1 cup chopped unsalted dry roasted peanuts
1/2 cup chopped walnuts

Steps:

  • In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving.

Nutrition Facts : Calories 502 calories, Fat 28g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 247mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 3g fiber), Protein 11g protein.

AMARETTO CARAMEL SAUCE



Amaretto Caramel Sauce image

Make and share this Amaretto Caramel Sauce recipe from Food.com.

Provided by Barb in WNY

Categories     Sauces

Time 25m

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 5

1 cup brown sugar
1 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter
2 tablespoons Amaretto

Steps:

  • In medium saucepan, combine all ingredients except the amaretto.
  • Bring to a boil, stirring occasionally.
  • Reduce heat, boil gently, 8 to 10 minutes, or until slightly thickened.
  • Remove from the heat; stir in amaretto.
  • Serve warm.

Nutrition Facts : Calories 349.2, Fat 18.5, SaturatedFat 11.6, Cholesterol 64.5, Sodium 65.5, Carbohydrate 47.7, Sugar 39.1, Protein 0.8

HAZELNUT CARAMEL SAUCE



Hazelnut Caramel Sauce image

You could double this recipe and have extra caramel on hand to spoon over cheesecake or ice cream. I like to chop nuts before roasting them, since chopping exposes more surface area. The more area that gets toasted, the more flavor. So coarsely chop the hazelnuts or pound them with the end of a rolling pin in a deep container to break them up.

Yield makes about 2 cups

Number Of Ingredients 7

9 ounces (225g) hazelnuts, coarsely chopped
2 1/2 ounces (70g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
4 teaspoons (28g) honey
1/2 cup (100g) sugar
1 1/2 tablespoons (26g) light corn syrup
Generous 1/4 teaspoon (1.5g) coarse salt, or more to taste
1/3 cup (80g) heavy cream, heated

Steps:

  • Heat the oven to 350°F.
  • Spread the nuts out on a baking sheet and bake for 10 to 15 minutes, until toasted and fragrant. Lift the nuts off the baking sheet, leaving any nut powder behind; it will be a little bitter and won't feel right in your mouth.
  • Put the chocolate in a heatproof bowl and drizzle in the honey. Pour the sugar into a deep skillet and sprinkle it with a tablespoon or two of cool water. Drizzle on the corn syrup, add the salt, and cook over high heat. Leave the pan alone until the sugar starts to color, then pick up the pan and swirl the sugar in it so it colors evenly. Cook until the sugar is dark amber. Remove the skillet from the heat and pour in the hot cream; this will boil up and spatter, so be careful. Return the pan to the heat and cook, rolling the caramel in the pan, until the caramel comes back to a boil and is completely smooth again.
  • Pour the caramel over the chocolate and honey and leave it for about 1 minute. Then stir and fold with a heatproof rubber scraper until the chocolate has melted completely. Fold in the nuts. Taste for salt; it should be on the salty side.
  • You can make the nut caramel days in advance and refrigerate it, covered with plastic wrap, for up to 2 days. Heat it up in the microwave or a double boiler before you use it.

MACADAMIA NUT CAKE WITH CARAMEL SAUCE



Macadamia Nut Cake With Caramel Sauce image

Make and share this Macadamia Nut Cake With Caramel Sauce recipe from Food.com.

Provided by Brenda.

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 1/3 cups macadamia nuts
1/2 cup flour
1 teaspoon baking powder
6 large eggs (separated)
3/4 cup superfine sugar
1 teaspoon vanilla extract
1 cup dark brown sugar
1 cup half-and-half
4 teaspoons unsalted butter
1 1/4 cups whipping cream (whipped)

Steps:

  • CAKE.
  • Preheat oven to 350*.
  • Butter a 10" round cake pan.
  • In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
  • In large bowl, beat egg yolks and sugar together.
  • In another bowl, beat egg whites until stiff.
  • Fold whites into yolk mixture.
  • Fold in nut mixture.
  • Stir in vanilla.
  • Spoon into cake pan.
  • Bake 30 minutes until golden.
  • CARAMEL SAUCE.
  • In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
  • Simmer gently without stirring until caramelized.
  • Remove from heat, stir in butter.
  • Let cool.
  • Drizzle over cake and top with whipped cream.

Nutrition Facts : Calories 606.5, Fat 39.9, SaturatedFat 15.8, Cholesterol 225.8, Sodium 136.7, Carbohydrate 57.4, Fiber 2.1, Sugar 46.7, Protein 9

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