Crunchy Caramel Cookies Recipes

CARAMEL CRUNCH

Caramel Crunch image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes scant 1/2 cup

Number Of Ingredients 1

Ingredients

1/2 cup granulated sugar

Steps:

Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CARAMEL OATMEAL COOKIES RECIPE

Caramel Oatmeal Cookies Recipe image

Number Of Ingredients 11

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick or old-fashion oats, uncooked
1 package Kraft Caramel Bits

Steps:

Preheat oven to 350 degrees.
In a small bowl, combine flour, baking soda, cinnamon and salt.
In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
Drop by rounded Tablespoons onto baking sheets lined with parchment paper. Cook for 10-12 minutes, or until golden brown.

Nutrition Facts : Servingsize 5 serving, Calories 424 kcal, Fat 5 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 79 g, Sugar 0 g, Protein 15 mg

CRUNCHY BAKED CARAMEL CORN

Crunchy Baked Caramel Corn image

Quick and easy. Be ready to try to hold the relatives back. I usually have to make a double batch. I don't know where I got this recipe but its been a favorite in my home for over 30 years.

Provided by Junktownsmom

Categories Desserts Candy Recipes Popcorn Candy Recipes

Time 1h22m

Yield 10

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
½ cup unpopped popcorn
2 cups dark brown sugar
1 cup butter
½ cup white corn syrup
1 teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Heat oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl.
Combine brown sugar, butter, corn syrup, and salt in a 2-quart saucepan. Bring to a boil, stirring constantly. Let boil for 5 minutes more without stirring. Remove from heat and stir in vanilla extract and baking soda. Stir well. Pour over the popcorn; mix until evenly coated. Transfer to a shallow oven-safe pan.
Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 63.3 g, Cholesterol 48.8 mg, Fat 21.6 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 12.1 g, Sodium 449.1 mg, Sugar 47.4 g

CRUNCHY CARAMEL COOKIES

Crunchy Caramel Cookies image

You decide! Make these crunchy, chewy caramel cookies with nuts, coconut, toffee chips or chocolate chips.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 26m

Yield 60

Number Of Ingredients 9

Ingredients

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
3 cups Betty Crocker™ mashed potatoes
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup chopped, nuts, flaked coconut or toffee or chocolate chips of choice

Steps:

Heat oven to 350°F. Stir together flour and baking soda; set aside. Reserve 1 cup of the mashed potatoes (dry). Microwave butter in large microwavable bowl uncovered on High until melted. Stir in sugars, flour mixture, vanilla, eggs, remaining 2 cups mashed potatoes (dry) and the nuts. Let dough stand 5 minutes.
Shape dough into 1-inch balls; roll balls in reserved mashed potatoes (dry), pressing firmly so potatoes stick to balls. Place 2 inches apart on ungreased cookie sheet.
Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, ServingSize 1 Serving, Sodium 45 mg

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