Salt Pepper Caramel Cups Recipes

SALT AND PEPPER CARAMELS

Salt and Pepper Caramels image

One bite and you'll ask yourself why you ever ate caramel without salt and pepper. These are chewy, creamy, spicy -- and totally addictive.

Provided by Food Network Kitchen

Categories dessert

Time 5h15m

Yield about 36 candies

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons flaky salt
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 teaspoon vanilla extract
4 teaspoons mixed peppercorns, coarsely crushed

Steps:

Line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray.
Combine the cream, butter and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter melts; remove from the heat and set aside.
Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer.
Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature. Cover the baking dish and let set completely, 4 hours or up to overnight.
Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks.

CHAI ICE CREAM IN CARAMEL CUPS

Chai Ice Cream in Caramel Cups image

Provided by Sandra Lee

Categories dessert

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pint vanilla ice cream
1/4 cup brewed Chai tea, chilled
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
Caramel squares
Sliced almonds for garnish

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
Scoop ice cream into cups and garnish with almonds.

SALT & PEPPER CARAMEL CUPS

Salt & Pepper Caramel Cups image

With sea salt and pink peppercorns, these sophisticated treats will wow your guests. The festive little cups look and taste like they came from a pricey confectionery. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 cup sugar
1 cup dark corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
2 cups chopped pecans
1 teaspoon vanilla extract
CHOCOLATE CUPS:
1 package (12 ounces) dark chocolate chips
4 teaspoons shortening
TOPPINGS:
1/4 cup dark chocolate chips, melted
Coarse sea salt and whole pink peppercorns

Steps:

In a large heavy saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook 4 minutes longer without stirring., Remove from heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in pecans and vanilla. Transfer to a large bowl; cool completely, about 1-1/2 hours (mixture will thicken upon cooling)., For cups, in a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, evenly coat the inside of thirty 2-in. foil liners with chocolate. Refrigerate until firm, about 15 minutes. Repeat twice to coat three times, reheating melted chocolate as necessary., Remove chocolate cups from liners; fill each with about 2 tablespoons caramel. Drizzle tops with melted chocolate; sprinkle with salt and peppercorns.

Nutrition Facts : Calories 285 calories, Fat 18g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 78mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

SALTED CARAMEL COOKIE CUPS

Salted Caramel Cookie Cups image

When I brought these salty sweet cookies to a potluck, I overheard people talking about how wonderful they were. I'm not sure if it was the cookie, the caramel or the chocolate that they loved best.-Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

1 package (17-1/2 ounces) sugar cookie mix
2 tablespoons all-purpose flour
1/3 cup butter, softened
1 large egg
FILLING:
6 ounces cream cheese, softened
1/2 cup semisweet chocolate chips, melted
1/3 cup confectioners' sugar
36 caramels
2 teaspoons coarse sea salt
36 pecan halves, toasted

Steps:

Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups., In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.

Nutrition Facts :

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