Caramel Nut Brown Recluse Spiders Recipes

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PECAN-CARAMEL SPIDERS

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 30 Spiders

Number Of Ingredients 11



Pecan-Caramel Spiders image

Steps:

  • Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.
  • Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.
  • Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.
  • Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.
  • Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.
  • Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)
  • Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or jimmies, optional

CARAMEL NUT BROWN RECLUSE SPIDERS

Halloween is the perfect time of year to gather around friends and watch horror movies. Popcorn is a universally-loved treat for such a gathering and I think I've developed the perfect accent piece for your next bucket at this year's monster movie marathon-might I suggest 'Arachnophobia'? This recipe features four simple ingredients and requires just a touch of patience to make something that I promise will give even its creator the heebie jeebies. Side note: Any uneaten spiders should be discreetly placed about your home with the intent to startle yourself and others throughout the year.

Provided by ChristineMcConnell

Categories     Candy

Time 3h30m

Yield 5-8 Spiders

Number Of Ingredients 4



Caramel Nut Brown Recluse Spiders image

Steps:

  • Heat oven to 310 degrees and space half bag of unwrapped candies on two parchment lined baking sheets. Melt until JUST softened (Around 5-7 minutes) and pull off bits and stretch into 1" - 1 1/2" spider legs. You'll have to keep placing baking sheets into the oven to reheat and I won't lie-this part is tedious.
  • Once your poor, semi-burned fingers feel like snapping and you just can't make any more, the fun begins! Using any small nuggets of candy left on your sheet, use a pair of long stemmed tweezers and torch to heat. Glue one macadamia nut and half of one peanut together. You can adhere these on a flat parchment-lined surface OR you can glue the peanut upwards on a slight angle and make spiders that look as though they're ready to pounce!
  • Use a brûlée torch or hand held lighter to heat base joints of spider legs and apply 8 to each nut cluster. Once your spiders are adequately horrifying, spray the tops with a quick burst of food coloring spray and prepare to terrify and amaze your guests.

1 standard bag of white macadamia nuts
1 standard bag of plain peanuts
1 standard bag werther's original candy
1 standard can edible brown spray food coloring

PEANUT BUTTER CARAMEL SWIRLED BROWNIES

Provided by Bobby Flay

Categories     dessert

Time 2h20m

Yield 24 to 48 brownies depending on desired size

Number Of Ingredients 17



Peanut Butter Caramel Swirled Brownies image

Steps:

  • Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring until amber brown. Slowly whisk in the warm cream until smooth and let cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
  • Put a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9 by 13-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
  • Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
  • In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in 2 additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
  • Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, drop dollops of half of the peanut butter caramel every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Smooth the top and dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
  • Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan, about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (be brave!--underbaking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
  • For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)

1/2 cup heavy cream
1/4 cup sugar
1/4 cup water
1/2 cup smooth peanut butter
1 tablespoon corn syrup
Pinch sea salt
1/8 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, cut into chunks
6 ounces high-quality unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
1 teaspoon espresso powder
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed light brown muscavado sugar
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
1 cup unbleached all-purpose flour

CARAMEL-NUT TRUFFLES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 40 truffles

Number Of Ingredients 5



Caramel-Nut Truffles image

Steps:

  • Chop the nuts fairly finely and mix with the sugar, cayenne and lemon zest.
  • Roll a caramel in your hand until round, then roll in the nut mixture, pressing to coat. Set aside and repeat with the remaining caramels.

One 8.75-ounce can salted, roasted mixed nuts
1 tablespoon sugar
1/4 teaspoon cayenne
Zest of 1 lemon
40 soft caramels

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