Caramelized Brazil Nut Strudel Recipes

CARAMELIZED NUTS

Steps:

• Preheat oven to 350°F.
• Combine almonds, cashews, pecans, and walnuts in a large bowl.
• Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
• Pour over nuts and stir until nuts are well coated.
• Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
• (gotta watch them, they burn easily) Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
• Break apart any nuts that are stuck together.

CARAMELISED NUTS

Steps:

• Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
• Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.

5 MINUTE PERFECT CARAMELIZED NUTS

Steps:

• Add nuts, sugar, and butter to a large nonstick skillet and heat over medium heat. Stir constantly with a rubber heat-proof spatula until the sugar melts into the butter and completely coats the nuts, turning the heat down as needed, approximately 5-7 minutes.
• Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes. Chop the nuts if desired.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

CARAMELIZED PEAR STRUDEL

Steps:

• In a large bowl, combine sugar and cornstarch. Add pears and cranberries; toss gently to coat. In a large nonstick skillet, melt butter over medium-high heat. Add fruit mixture; cook and stir for 7-8 minutes or until cranberries pop. Stir in dried cranberries, ginger, orange zest and cinnamon. Cool., Preheat oven to 400°. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; coat with cooking spray. Repeat layers five times. (Keep phyllo dough covered with plastic wrap and a damp towel until ready to use each sheet.), Spread cranberry mixture over dough to within 1 in. of edges. Fold in sides. Roll up, starting at a long side. Place seam side down on prepared baking sheet., Bake 20-23 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

CARAMELIZED BRAZIL-NUT STRUDEL

Steps:

• Combine the raisins, apricots and rum. Set aside.
• Melt the two tablespoons of butter in a large heavy skillet just until foaming. Stir in the apple and let it cook over medium heat for about five minutes until softened. Add the brown sugar, lemon juice, zest, cinnamon, cloves, salt and raisin-apricot mixture. Mix well. Turn up the heat and allow the mixture to boil gently until thickened and slightly reduced - five to six minutes.
• Add the chopped Brazil nuts and stir to blend. Set aside.
• Preheat the oven to 400 degrees. Butter a cookie sheet or jelly-roll pan.
• On a clean work space, spread a large towel, place one sheet of phyllo on it and brush a 1-inch strip along the top with melted butter. Place the lower edge of a second sheet of phyllo along the buttered edge of the first sheet, overlapping about 3/4-inch. Brush both sheets lightly with butter and sprinkle about two tablespoons of bread crumbs evenly over this. Repeat with the third and fourth, and again with the fifth and sixth, sheets of phyllo. Place the seventh phyllo sheet on top, brush the edge with butter and place the eighth sheet on top, but do not brush all over with butter.
• Transfer the nut mixture to lower edge of phyllo, forming it into an even cylinder, and leaving a 1 1/2-inch border on each side. Holding the towel by the lower edge, flip it, causing the phyllo to roll over on itself. Turn in the phyllo edges and continue to roll.
• Carefully roll the strudel onto a cookie sheet, seam side down. Brush the top and ends with butter and bake in the middle of the oven for 15 minutes, or until crisp and golden.
• Remove from the oven and let stand at least 10 minutes before serving. Dust with confectioners' sugar and garnish with the three whole Brazil nuts. To serve, use a serrated knife to cut 1-inch slices and garnish with unsweetened whipped cream.

CARAMEL & BRAZIL NUT CAKE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 8 " square pan and set aside until needed.
• Combine the flour, sugars, baking powder and salt in a large bowl and mix well.
• Lightly beat in eggs, do not over mix, add the nuts and spread in the bottom of the prepard pan.
• Bake at 350 for 25 minutes. If you have a gas oven or if you have a hot oven you may want to check at 20 minutes, cake should spring back when touched.
• In a small bowl, mix the topping ingredients and pour over cake. Broil for 1 or 2 minutes until bubbly and light brown.
• While still warm, cut into bars and cool on a wire rack. If using chocolate to drizzle over the bars, do that after they have cooled.
• Then grab a tea, coffee or milk and enjoy this decadent treat.

SALTED CARAMEL-APPLE STRUDEL

Steps:

• Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).
• Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.
• Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.
• Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.
• Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes.
• Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.

CARAMEL NUTS

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.