CARAMEL CANDIES
These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla.
Provided by sal
Categories Desserts Candy Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting.
Nutrition Facts : Calories 504.3 calories, Carbohydrate 72.7 g, Cholesterol 76.2 mg, Fat 25 g, Protein 1.2 g, SaturatedFat 15.7 g, Sodium 147.9 mg, Sugar 58.1 g
CANDIED NUTS
This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift.
Provided by Rob Tanner
Categories Appetizers and Snacks Nuts and Seeds
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Grease a baking sheet or line with a silicone mat.
- Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
- Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
- Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 31.1 g, Fat 18 g, Fiber 3.2 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 48.1 mg, Sugar 26.4 g
MIXED NUT AND THYME CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 9
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
- Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Immediately remove caramel from heat, and stir in salt, vanilla, nuts, and thyme. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
CARAMEL-NUT CANDY BARS
As a busy mother of six, I welcome any Christmas recipe that's quick, easy and family pleasing. These Snickers-like bars fit that description perfectly!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/4 pounds.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a microwave, melt milk chocolate chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Spread half of the mixture into prepared pan. Refrigerate for 15 minutes or until firm. Set remaining chocolate mixture aside., In a large microwave-safe bowl, melt the caramels, water and remaining butter; stir until smooth. Stir in pecans. Spread over chocolate layer., Heat reserved chocolate mixture if necessary to achieve spreading consistency; spread over caramel layer. Cover and refrigerate for 1 hour or until firm. , Using foil, lift candy out of pan. Gently peel off foil; cut candy into 1-1/2-in. x 1-in. bars. Store in the refrigerator.,
Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MIXED NUT BRITTLE
Peanut brittle is done one better when prepared with mixed nuts instead. This impressive candy is simply delicious. I like to pack some in pretty plastic bags to give as gifts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, grease a 15x10x1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15x10x1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.), Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; break into pieces.
Nutrition Facts : Calories 278 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 274mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL NUT CANDY
You can stir up a batch of these coconut-coated peanut caramel logs in no time, since they're made in the microwave! Both of my sons-in-law rate these as their favorite homemade candies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place caramels, butter and cream in a 2-qt. microwave-safe dish. Microwave, uncovered, on medium for 1 minute; stir. Microwave 1-2 minutes more, stirring every minute, until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows. , Sprinkle coconut in a 10-in. x 5-in. strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2-in. slices. Store in airtight container in the refrigerator.
Nutrition Facts : Calories 160 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 87mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
NUTTY CARAMELS
A cousin passed this quick and easy recipe on to me. We make it every Christmas and include the caramels in gift baskets we share with family and friends.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage)., Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set.
Nutrition Facts :
PECAN CARAMEL CANDIES
Salty and sweet, these candies are the perfect little snack. Form a kitchen assembly line with your kids, and the making becomes just as fun as the eating. -Julie Wemhoff, Angola, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy., Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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