Caramel Nougat Cookies Recipes

Steps:

• In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.

Steps:

• In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

Steps:

• 1. Combine corn syrup, butter, vanilla, peanut butter and salt until creamy. Mix in the confectioners' sugar. When the mixture is very thick, press it into a lightly greased 9x9 inch pan. Refrigerate. Melt the caramels in a double boiler over hot water. When soft, mix in the peanuts. Pour over the mixture in the pan. Refrigerate. Melt the chocolate in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan is firm, cut it into 2x1 inch bars. Spear a bar on a fork and dip into the melted chocolate. Tap to knock off any excess drips. If you like, roll into finely chopped peanuts. Place on waxed paper to cool to room temperature.

Steps:

• Preheat oven to 350.
• Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
• Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
• Blend together flour, soda and salt, gradually mix into sugar mixture.
• Mix in 1 1/3 cup butterscotch chips.
• Spread onto prepared pan.
• Bake 10-11 minutes, until light golden brown.
• To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
• Place on cooling rack, cool completely.
• Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
• Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
• Remove from heat.
• Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
• Stir in peanuts.
• Spread on cooled cookie layer.
• Refrigerate for 15 minutes.
• Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
• Heat until blended, stirring constantly.
• Cool until just warm.
• Spread over nougat layer.
• Refrigerate 15 minutes.
• Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
• Stir, heat another 30 seconds.
• Stir until smooth.
• Spread over caramel layer.
• Let chocolate layer harden before cutting into 1 inch squares.
• Store in airtight container in refrigerator.

Steps:

• Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.
• In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.
• Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Caramel: 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, granulated sugar, butter, and corn syrup to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat to medium-high; continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 240 degrees, 8 to 10 minutes. Immediately remove from heat; stir in salt and vanilla.
• Pour caramel onto prepared baking sheet; spread with an offset spatula. Let stand, uncovered, at least 30 minutes and up to 1 day.
• Nougat: Sift together milk powder and confectioners' sugar into a bowl.
• Place 1 1/4 cups granulated sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally, until sugar is dissolved. Continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 250 degrees, 8 to 10 minutes.
• Meanwhile, as sugar starts to boil, beat together egg white and remaining 2 tablespoons sugar on medium speed until stiff but not dry peaks form. Reduce speed to low; as soon as sugar syrup reaches 250 degrees, carefully pour down side of bowl. Increase speed to high and continue beating until stiff peaks form, about 2 minutes more. Beat in vanilla, then chocolate. Fold in milk-powder mixture. (Nougat will appear grainy.)
• With a rubber spatula, scrape nougat onto caramel; smooth with an offset spatula. Let stand, uncovered, until completely cool and crystallized, 8 to 12 hours.
• Using parchment, lift candy slab onto a cutting board, keeping parchment underneath. With an oiled knife, cut into 9-by-1/2-inch strips; twist into spiral ropes. To serve, cut strips into 2-inch pieces, if desired. Candies can be wrapped individually in waxed paper and stored in an airtight container up to 1 week.