CARAMELIZED NUTS
Adapted from existentialmoo.com. Makes a very tasty snack. CAUTION: it's very addictive! Can be made 1 week ahead and kept in an airtight container at room temperature
Provided by WaterMelon
Categories Lunch/Snacks
Time 27m
Yield 2 1/2 cups
Number Of Ingredients 8
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
A moreish treat that can be a little addictive. These nuts are so yummy you'll need to make double
Provided by Tana Ramsay
Categories Afternoon tea, Buffet, Dessert, Supper, Treat
Time 15m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 194 calories, Fat 12.2 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 16.4 grams carbohydrates, Sugar 15.7 grams sugar, Fiber 0.9 grams fiber, Protein 3.2 grams protein, Sodium 0.01 milligram of sodium
CARAMEL APPLE STRUDEL
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. -Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 270 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 4g fiber), Protein 3g protein.
CARAMEL & BRAZIL NUT CAKE BARS
Ummmm caramel and salty brazil nuts yummy. This is a moist, almost cake like bar. I've also made them with macadamia nuts and had great results, I think that almonds and cashews would also work well in this treat. This is also good drizzled with milk chocolate.
Provided by Baby Kato
Categories Dessert
Time 32m
Yield 16 bars
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165.8, Fat 8.1, SaturatedFat 2.7, Cholesterol 29, Sodium 73.1, Carbohydrate 22, Fiber 0.8, Sugar 16.5, Protein 2.6
CARAMELIZED BRAZIL-NUT STRUDEL
Provided by Joanna Pruess
Categories dessert
Time 1h15m
Yield Ten to 12 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 21 grams, Carbohydrate 36 grams, Fat 32 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 190 milligrams, Sugar 20 grams, TransFat 0 grams
CARAMELIZED PEAR STRUDEL
This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. -Leah Beatty of Cobourg, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL
Steps:
- Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.
- Filling:
- Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces.
- This was my Grandma Bessie's baking specialty. I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it. I re-discovered it at the Golden Key in Brighton Beach. Can be made on a rainy day with items in the pantry
SALTED CARAMEL NUT BRITTLE
This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 33m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 10.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 5.3 g, Sodium 67.6 mg, Sugar 8.8 g
CARAMELIZED AND SPICED NUTS
Provided by Erika Lenkert
Categories Nut Appetizer Cocktail Party Quick & Easy New Year's Eve Spice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan melt the butter over moderate heat, add the sugar (and spiced if you wish), and stir until the sugar's dissolved. Add the nuts, stirring until golden, 2 to 4 minutes.
- Transfer the nuts to a bowl to cool.
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