Carmel Corn
Makes 8 cups
Ingredients
• 2 cups brown sugar
• 1 cup butter or margarine
• 1/2 cup corn syrup
• 6 quarts popped corn (sift out unpopped kernels)
• 1 teaspoon salt
• 1 teaspoon baking soda
• your favorite nuts (pecans, almonds, peanuts, walnuts, cashews….)
Directions
1.In large saucepan, boil sugar, butter, syrup and salt for 5 minutes. Remove from heat.
2.Add soda and stir well.
3.Pour over popcorn and nuts.
4.Spread on cookie sheet.
5.Bake 200 degrees for 1 hour, stirring at 15 minute intervals.
6.Remove from oven and cool until solid.
7.Store in covered container to keep crisp.
Carmel Pecan Clusters
Makes 12
Ingredients
• 1 cup pecan halves (3 1/4 ounces)
• 12 soft caramel-candy cubes
• 1 1/2 ounces bittersweet chocolate, broken into 12 pieces (1/2 inch each)
Directions
1.Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on); set aside 36 pecans on baking sheet. Finely chop remaining pecans (for about 1/4 cup); set aside.
2.When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. The clusters should be arranged on a cookie sheet lined with a silpat or parchment. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
3.Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it.
4.Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.
Chocolate Apricots
Ingredients
• equal weight measure dried Turkish apricots and chopped dark chocolate
• foil candy wrappers
Directions
1.Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees).
2.Dip each apricot in chocolate, coating evenly. Transfer to wire racks set over parchment paper; let stand until set.
3.Transfer apricots to baking sheets lined with parchment paper. Refrigerate until firm, at least 25 minutes. Wrap in foil wrappers. Can be refrigerated in an airtight container up to 3 days.
Turned out beautiful, but I might try this with tempered chocolate next time and see if it does any better...maybe I can leave it unrefrigerated then.
White Chocolate Clusters
Makes 20
Ingredients
• 1 1/2 cups assorted dried fruits and toasted nuts, (choose among raisins, cherries, cranberries, chopped apricots, almonds, pecans, walnuts, hazelnuts, pistachios, and macadamia nuts)
• 1 package (12 ounces) white-chocolate chips
Directions
1.Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts.
2.Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until just smooth. Do not overheat or the consistency of the "chocolate" will alter and be ruined.
3.Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes.
English Toffee
Makes about 3 pounds
Ingredients
• 1 cup (2 sticks) unsalted butter, plus more for pan and foil
• 1 1/2 cups sugar
• 3 tablespoons light corn syrup
• 3 tablespoons water
• 2 cups toasted (about 8 ounces) almonds, chopped
• 12oz good quality chocolate (milk or dark), tempered
Directions
1.Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
2.In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
3.Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
4.Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
5. Temper the chocolate using a double boiler. Heat 5/6 of the chocolate to 118F, while stirring. Remove from heat and stir in remaining chocolate. Stir continuously until chocolate temperature drops to 84F, and then reheat to 90F and use immediately.
6.Using a small offset spatula, quickly spread half the tempered chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
7.Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.
ENJOY!
ps: all of these treats can be given in inexpensive reusable glass jars or tins.
No comments:
Post a Comment