CARAMEL-DIPPED HAZELNUTS
Use these as toppers for our Candied-Hazelnut Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Yield Makes enough for 24 cupcakes
Number Of Ingredients 3
Steps:
- Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
- Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
- Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.
HAZELNUT-COFFEE CARAMELS
Homemade caramels boast a new flavor twist with coffee and hazelnuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 48
Number Of Ingredients 8
Steps:
- Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Butter foil that lines bottom and sides of pan. Sprinkle hazelnuts in pan.
- In heavy 3-quart saucepan, heat butter, brown sugar, corn syrup, dry coffee, hazelnut syrup and milk to boiling. Cook over medium heat, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Pour into pan. Cool completely, about 2 hours.
- Remove mixture from pan, using foil edges to lift. Cut into 8 rows by 6 rows, separating caramels as they are cut. Garnish with coffee beans. Wrap pieces individually in plastic wrap or waxed paper.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Candy, Sodium 40 mg, Sugar 16 g, TransFat 0 g
STARBUCKS® CARAMEL FRAPPUCCINO COPYCAT RECIPE
This is my copycat version of the popular Starbucks Caramel Frappuccino®! Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Serve with a straw. Leftovers keep well in the refrigerator!
Provided by Kiley Heidtbrink
Categories Drinks Recipes Slushie Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 60.2 g, Cholesterol 10.3 mg, Fat 2.5 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 241.6 mg, Sugar 24.4 g
SALTED CARAMEL & HAZELNUT BANOFFEE PIE
Try a new take on banoffee pie with a crunchy hazelnut praline, salted caramel and muscovado whipped cream. A few cheat's ingredients will save you time
Provided by Esther Clark
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking sheet, and toast in the oven for 10-15 mins until evenly golden. Tip into a bowl. Line the baking sheet with baking parchment and set aside.
- Tip the caster sugar, half the toasted hazelnuts and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns an amber colour - do not stir, but swirl the pan every now and again. Tip the mix onto the baking sheet. Leave to cool completely, then break up into small pieces.
- Line the base of a 23cm fluted tart tin with baking parchment. Break the biscuits into a food processor, and blitz with the rest of the hazelnuts to a fine crumb. Or, seal the biscuits and nuts in a food bag and crush with a rolling pin. Tip the crumbs into a bowl and combine with the melted butter. Press into the base of the tin and up the side, then chill for 2 hrs.
- Remove the cold tart base from the tin (if it sticks slightly, put it in a warm oven for 3-4 mins to help release it), then set on a serving plate. Spoon the dulche de leche into a bowl and gently fold in a large pinch of sea salt (don't overmix, or it will become too loose).
- Tip the cream, muscovado sugar and vanilla into another bowl and gently beat with an electric whisk until softly whipped. Spread the salted caramel over the base of the tart, then arrange the banana slices on top. Spoon over the muscovado cream. Chill for at least 3 hrs, or overnight. Scatter with the hazelnut praline just before serving.
Nutrition Facts : Calories 631 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
ICED CARAMEL CAPPUCCINO
Too hot outside for your favorite cappuccino? Try this cold caramel-flavored version topped with whipped cream-ready to enjoy in just 5 minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In 4-cup microwavable measuring cup, microwave water uncovered on High 2 to 3 minutes or until very hot and almost boiling. Stir in coffee powder until dissolved. Stir in 1/4 cup of the caramel topping, the sugar and milk.
- To serve, fill 4 (12-oz) glasses two-thirds with ice. Divide coffee mixture among glasses. Top with whipped cream; drizzle with remaining 1/4 cup caramel topping.
Nutrition Facts : Calories 190, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (3/4 Cup), Sodium 180 mg, Sugar 30 g, TransFat 0 g
HAZELNUT CARAMELS
Categories Candy Nut Christmas Winter Edible Gift Hazelnut Bon Appétit
Yield Makes 81 pieces
Number Of Ingredients 8
Steps:
- Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.
- Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.
- Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.
- Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.)
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