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
SALTED PEANUT AND CARAMEL MATZO BRITTLE
This is a more advanced version of the popular chocolate matzo toffee, but it's still easy to make: A layer of caramel bakes on top of then soaks into the unleavened bread, which next gets slathered with peanut butter and topped with crunchy peanuts. For those with peanut allergies - or those who do not eat peanuts at Passover - you can substitute any creamy nut butter and nuts. You can also use tahini and halvah; add snipped, dried apricots or dried cranberries for color; or keep it simple and stick with chocolate - preferably dark, to counter the caramel's sweetness - as in the original recipe by baker Marcy Goldman in her book "A Treasury of Jewish Holiday Baking" (Doubleday 1998). Be aware: This dish is addictive.
Provided by Joan Nathan
Categories snack, cookies and bars, finger foods, dessert
Time 30m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 375 degrees and line a rimmed 11-by-17 or 12-by-18-inch baking sheet with parchment paper, covering the pan and extending over the sides.
- Lay 2 matzo squares in the pan, positioning the concave side up to best retain the caramel. Then, like a puzzle, fit the remaining matzo onto the baking sheet, carefully breaking pieces to fill the entire baking pan in one layer. (Don't worry if they are not perfect; the brittle will be cut up later.)
- In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly until the mixture comes to a boil, about 6 minutes. Boil just until very bubbly, another 2 to 3 minutes, then remove from heat and pour over the matzo, covering completely. Working quickly, spread the caramel using a heatproof spatula, then spoon it on top if it spills between the cracks in the matzo.
- Place the baking sheet in the oven and reduce the temperature to 325 degrees. Bake for 10 to 12 minutes, checking to make sure the edges and top are not burning.
- Once the matzo is almost done baking, heat the peanut butter in a microwave until slightly warmed and easily pourable, about 20 to 30 seconds on high.
- Remove the matzo from the oven and drizzle the warmed peanut butter on top, then sprinkle with the peanuts, then the salt. Cool, break into pieces then transfer to a lidded container. Brittle is best - and at its snappiest - when chilled. Refrigerate it for at least 30 minutes or freeze for 15 until peanut butter firms up. Brittle will keep up to 1 month frozen; let it thaw for about 10 minutes before serving.
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
SALTED CARAMEL & NUT CUPS
These indulgent cookie cups, with four kinds of nuts, have helped make many of my holiday get-togethers even more special. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups., In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup., Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 149 calories, Fat 11g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 89mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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